4 lb. beef oxtails
2 tbsp. butter
1 1/4 c. chopped celery
1 c. chopped onion
1/2 c. chopped parsley
1 tsp. salt
1 tsp. chili powder
1/4 tsp. thyme leaves
1 can (16 oz.) tomatoes, cut up
1 pkg. (10 oz.) frozen whole okra, thawed and sliced
1 tsp. sugar

In 4 quart saucepan or Dutch oven brown the oxtails in butter on all sides. Add 8 cups water, 1/4 cup celery, 1/2 cup onion, parsley, salt, chili powder, paprika, thyme and pepper. Cover and simmer until meat is tender, about 2 hours. Chill; remove fat and strain broth. Remove meat from bones. In large saucepan combine undrained tomatoes, okra, 1 cup celery, 1/2 cup onion, meat, broth and sugar. Simmer, covered, 45 minutes. Yield: 8 to 10 servings.