2 Packages of Oxtails             2 Beef broth                

Salt & Pepper                          2 Ears Corn, cut into1 inch pieces

1 T Rosemary                          2 Carrots, chunked

1 Onion, chopped                     2 Potato, chunked

1 Stalk Celery, sliced                1 handful peas, fresh or frozen

2 Garlic cloves, smashed          1 box mushrooms, sliced

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Trim fat from meat, season with salt & pepper, brown in large skillet, remove meat from skillet, drain off fat. Add onion, celery and cook till softened, add garlic cook for 1 minute. Add beef broth and rosemary and pepper to taste, bring to a boil, reduce heat and simmer for 3 to 4 hours till fall off the bone tender, add corn, carrots and potato, cook till tender about 10 minutes, add mushrooms and peas, cover and remove from heat, skim off fat. Serve with French bread and butter.