|Oxtail||1 1⁄2 Pound|
|Melted butter/Margarine||1 Tablespoon|
|Water||1 1⁄2 Quart|
|Diced carrots||3⁄4 Cup (12 tbs)|
|Diced onions||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
Brown oxtails in butter or margarine.
Add water and salt; cover, and simmer 2 hours.
Add carrots, onions, celery and rice, and simmer 1/2 hour longer.
Skim fat -off surface, add tomatoes and heat thoroughly.