The Joneses wrote:
> Peter Aitken wrote:
>
>> "Phred" > wrote in message
>> ...
>>> In article >,
>>> Moses Lim > wrote:
>> Yes, oxtail needs long slow cooking and the result is one of the most
>> flavorful meats going. I think celery is a good match with oxtail so
>> you might throw some of that in near the end. A bit of tomato paste
>> would work well too. And lose the stock cube - they all taste awful.
>> Peter Aitken
>
> How about browning the ox tails before stewing them? Might be
> worthwhile for a flavorsome deep broth. Funny talking about soup in
> the hot summer. In my latitude anyway. Maybe some beef stock out of
> the deep freeze.
> Edrena

I always brown the oxtails before I start the soup. And I eat soup all year
round! This is making me crave oxtail soup!

Jill