2 1/2 to 3 lbs. ox-tails (lean)
4 to 5 med. wh. potatoes, peeled, diced
10 oz. pkg. frozen mixed vegetables
6 oz. can tomato paste
Lg. onion (opt.)
2 to 3 tbsp. soy sauce (opt.)
Salt to taste
Pepper to taste
Meat tenderizer (opt.)

Ox-tails are to be rinsed, cleaned of hair, then boiled in enough water to cover with salt, pepper and meat tenderizer added. After about 1 1/2 to 2 hours, add all remaining ingredients. Cook for approximately another 1/2 hour. Serve as a soup or over white rice.

Cook over medium heat in a covered pot. Serves 4 to 6.