| Old Fashioned Oxtail Stew 2 pounds of oxtail, cut in 1 1/2 inch lengths
1 medium onion, sliced
One 1 pound can, about 2 cups of tomatoes
One 10 1/2 ounce can of condensed beef broth
8 small onions, halved
4 potatoes, pares and quartered
4 carrots, pared and quartered Coat the meat with flour. In a Dutch oven brown the meat in 2 tablespoons of hot shortening. Add the onion, tomatoes, broth, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Cover and simmer for 2 hours or until the meat is just tender. Add vegetables, cover, and simmer for 1 hour. Skim off the fat. Remove the meat and vegetables. Thicken broth if desired. Serves 6 |
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