|Tomato||1 , chopped|
|Carrot||1 , peeled and chopped|
|Turnip||1 , peeled and sliced|
|Leek||1 , halved and sliced|
|Garlic||1 Clove (5 gm), crushed|
|Rose wine||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
|Dried dill weed||1⁄2 Teaspoon|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1 Tablespoon|
1) In a slow cooker, add the oxtails, tomato, carrot, turnip, leek, garlic, wine, water, dill and peas cook covered on LOW for about 4-6 hrs, remove the oxtails from the cooker, chop the meat and discard the bones.
2) Cook covered on LOW for about 2-3 hrs; add the peas about 30 min before serving.
3) Garnish with the chopped basil and serve immediately in nice soup bowls.