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For oxtail soup use 2 to 3 packages oxtails and 1 lean
stew beef, cut in small pieces. Otherwise, use a large knuckle

1 (16 oz.) can tomatoes
2 c. sliced carrots
1 large onion, diced
1/3 c. barley
small head cabbage, chopped
1 bay leaf
1 Tbsp. salt
1 tsp. sugar
1/4 tsp. pepper
dash of cloves
Put oxtail or bone in large kettle. Cover well with
water and bring to boil. Cook, covered about an hour before
adding other ingredients. Add other ingredients; cook 1 1/2 to
2 hours on low heat, adding water as needed.

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