MOM'S OXTAIL SOUP

Mom's Oxtail Soup image

Provided by Bonnie Beck

Time 3h30m

Number Of Ingredients 9

10 beefy oxtails (at least 10)
2 c each carrots, onion, celery chopped in equal sized pieces
salt to taste
pepper to taste
1 1/2 gal water or at least to 1 inch above the meat and vegetables
1 bag of frozen green beans
2 cans of butter beans (optional) mom would add them cause i love them
1 can(s) diced whole tomatoes
1 c tomato juice (or a couple of tablespoons of tomato sauce)

Steps:

1. Origins of ox-tail soup It may not be generally known that the familiar ox-tail soup had its origin during the Reign of Terror in Paris in 1793, when many of the nobility were reduced to starvation and absolute beggary. The abatoirs sent their hides fresh to the tanners without removing the tails, and in cleaning them the tails were thrown away. One day one of the noble beggars, while happening to pass a tannery, noticed a pile of discarded tails, and asking for one it was willingly given to him. He took it to his lodging and made what is now famous - the first dish of ox-tail soup. He immediately told his friends of the good luck he had had, with the natural result that the tanners were soon annoyed to such an extent by the demand for ox-tails that a price was put on them.
2. Place the oxtails in large pan with water. Bring to boil slowly. Skim the ICK off the top. Turn down to a slimmer. Slightly cover pan and cook the oxtails till almost tender. Add all the vegetables and tomato juice. Add salt and pepper to taste. Continue cooking until the meat is falling off the bones.
3. Serve hot with a dab of sour cream on top of soup and with Rye Bread or some warm French Bread. Mom mostly cooked from fresh vegetables, but as time and convenience took over life she started using frozen or canned.