---------- Recipe via Meal-Master (tm) v8.05
       Title: #980752 Ox  Tail  Soup
  Categories: Soups
       Yield: 6 Servings
       3 lb Ox tails, cut up
       2 ts Salt
       4 md Onions, peeled
       2    Parsley sprigs
       6    Black peppercorns
       2    White turnips or 1/2 head of
     1/2 c  Sherry
       2 tb Butter
       3 lg Carrots, pared
       2    Stalks celery, cut up
       1 ts Thyme leaves
       1    Bay leaf
       1 cn (10 1/2 oz)condensed beef
            -broth or 4 bouillon cubes
            -in 2 c. water
   In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
   quarts water and bring slowly to a boil. Skim foam from surface several
   times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
   Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
   Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
   cabbage) into strips 2 long. Cut celery in 2 pieces and in half
   lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
   until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
   more minutes. Garnish with parsley.