How to make it

  • Begin by heating oil in a deep stock pot then brown meat well on all sides.
  • Set all vegetables aside except for onion, garlic, stewed tomatoes, ginger, and celery. (Add those into the stock pot)
  • Cover well with water.
  • Add salt, pepper, bay, and marjoram.
  • Cover and boil for atleast 4-5 hours.
  • Remove oxtail from broth when meat is nearly falling from the bone. Set aside and when cool enough to handle pull meat off bone and place back into stock.
  • Now add remaining vegetables in with the meat, except spinach, cabbage, and radishes.
  • Simmer for about thirty minutes then the last remaining 15 minutes add pasta, spinach, and radishes.
  • Serve when pasta is cooked al adente.

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