Ingredients

• 1 medium bell pepper
• 1 small jalapeno pepper
• 1 large onion
• 3 celery stalks
• 1 medium potato
• 1 tablespoon olive oil 
• 1 tablespoon all-purpose white flour
• 2 bouillon cubes
• 2-pound package oxtail
• 1 tablespoon vinegar 
• 1/4 teaspoon black pepper
• 1/2 teaspoon Mrs. Dash® herb seasoning blend
• 12 ounces frozen gumbo vegetables

Preparation

1. Chop bell peppers and jalapeno pepper, Dice onion and finely chop celery. Peel potato and cut into small cubes.
2. In a large stock pot, under a medium heat, mix together olive oil, flour, and bouillon cubes. Fill pot 3/4 full of water. Add peppers and bring to a boil. Add oxtail and vinegar. Cover and cook until oxtails are tender and liquid reduces (about 1 to 1-1/2 hours). 
3. Add black pepper and a dash of Mrs. Dash herb seasoning blend.
4. Place potato cubes in a medium saucepan, cover with water and boil for 8 minutes; drain. (This process removes some potassium from the potato.)
5. Add onion, celery, boiled potato and frozen vegetables. Cover and let cook until vegetables are tender.

Helpful hints

• Small ends ox tails preferred with fat trimmed.
• Enjoy Oxtail Soup as a main course for lunch or dinner by adding a piece of cornbread and peach cobbler for dessert.