3 ox tails
1 bundle celery
1 bundle carrots
Beef bouillon to taste
Salt and pepper to taste
2 garlic cloves
4 quarts water
2 cups Hermannhof Norton wine

Brown oxtails in ¼ cup of vegetable oil in a large soup pot. Add water, bouillon, onions and garlic. Simmer on low about 4 hours, until meat falls off the bone. Add vegetables and simmer another hour, until vegetables are tender. Add Norton wine and serve.

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