"Peppermint Patootie" <[email protected]> wrote in message
>I made some soup this past week that not everyone would like, but I
> loved it.
> I browned chunks of grass-fed bison "oxtail" in the oven with onion,
> celery, and carrot, tossed with EV olive oil. Turned the lot once or
> twice. Once well browned, I put the lot in a stock pot and covered with
> boiling water. Simmered for the afternoon. Took out solids and
> reserved the tail chunks. (Snacked on boiled veggies.)
> Returned the stock to heat and chopped up a good amount of plain old
> green cabbage. Added cabbage to the stock along with the meat I'd
> picked off the tail bones. Seasoned to taste with salt and pepper.
> Oh, man, was that good! Thick with cabbage, deeply flavored broth. I
> almost wished I had a cold so I could have been cured with it.
> I've got another 1 lb package of bison "oxtail" in the freezer for
> another round in mid-winter. Mmmmmm....
That sounds good too.