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Receta Puerto Rican Oxtail Soup (Bhg)
by Global Cookbook

Puerto Rican Oxtail Soup (Bhg)
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Ingredientes

  • 2 lb beef oxtails
  • 1 Tbsp. veg. oil warm
  • 1 c. peeled and minced pumpkin
  •     or possibly winter squash
  • 1 1/2 c. water
  • 8 ounce canned cream-style corn
  • 8 ounce canned tomato sauce
  • 3/4 c. minced onion
  • 1/2 c. minced green bell pepper
  • 1/4 c. snipped parsley
  • 1 x garlic clove chopped
  • 2 tsp salt
  • 1/8 tsp pepper
  •     warm cooked vermicelli, 1-c. optional

Direcciones

  1. In a skillet brown oxtails in warm veg. oil. Drain; place in crockery cooker. Stir in the remaining ingredients. Cover; cook on low-heat setting for 12 to 14 hrs. If you like, before serving stir in warm cook pasta.
  2. Makes 4 to 6 servings.