Ox Tail Soup

This is richer than just regular beef stew. My children prefer that I use short ribs as opposed to ox tail (which then *technically* isn't ox tail soup...though the flavor is quite similar) because it's easier for them to chew. It's also easier to pick from the bones and shred, so I actually prefer it as well...plus it gives more meat. Serves about 10. 

Ingredients:

• 3 lbs. ox tail OR 3 lbs. Short ribs (NOT both, unless you just want a lot of meat)
• 6-8 carrots, chopped
• 4 zucchini, chopped
• handful of spinach, chopped
• 1-2 leaves of kale, chopped
• 1 lime, juiced
• 1 butternut squash, peeled, seeds removed, and diced
• 1/4 cup red wine vinegar
• 1 tbsp. salt
• 6 cups beef stock 
• 1 tbsp. honey
• 1 tsp. gelatin (optional)
• 1 can diced tomatoes
• 1 can tomato paste

Directions: 

1. Preheat the oven to 250F. (or this can be done in a crockpot on low for the same amount of time)
2. Add all ingredients, leaving the beef broth for last. Cover and place in the oven for about 6-8 hours. 
3. When done, remove the meat and bones. Wait to cool, shred the meat and add it back to the pot. Discard the bones...or, even better, save them in a freezer bag in the freezer to add to your next batch of beef stock. 
4. Mix thoroughly and serve.