Loaded Vegetable Ox Tail Soup

Directions

In 6 quart kettle, slowly brown ox tails in butter, about ½ 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 inches long. Cut celery in 2 inch 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.