Soup Bones/Oxtails
1.	In lightly oiled Dutch oven or stockpot, place bones/oxtail pieces and chunks of vegetables (such as carrots, onions and celery). Brown, uncovered, in 475°F (250°C) oven 30 min, turning occasionally.
2.	Move to stove-top, add enough cold water to cover meat by 2 inches (5 cm) and seasonings, as desired. Bring to boil over low heat, skimming surface as water reaches boil.
3.	Simmer, uncovered, 3-5 hours or until meat is tender. Strain, reserving stock; chill and remove surface fat. Remove meat from bones and cut into bite-sized pieces; return to reserved stock. Discard vegetables and bones. Use stock for beef soups or stews.