Oxtail Stew Recipe
Ingredients
| Oxtail | 1 Large, cut into pieces | |
| Onions | 3 Small, chopped | |
| Bacon dripping | 2 Tablespoon | |
| White sugar | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Bay leaf | 1 | |
| Green pepper | 1 | |
| Celery | 1 | |
| Tomato soup/2 cups tomatoes, drained | 1 Can (10 oz) | |
| Salt | 2 Teaspoon | |
| Potatoes | 2 | |
| Carrots | 2 | |
| Parsley | 1 Teaspoon |
Directions
Brown onions in fat, dredge meat in flour and brown.
Add the next six ingredients and enough cold water to barely cover meat.
Simmer until meat is tender, about 4 hours.
Add salt, potatoes, turnip and carrots and cook until meat falls off bones.
Remove meat and vegetables, thicken sauce, add parsley and pour over stew.
Add the next six ingredients and enough cold water to barely cover meat.
Simmer until meat is tender, about 4 hours.
Add salt, potatoes, turnip and carrots and cook until meat falls off bones.
Remove meat and vegetables, thicken sauce, add parsley and pour over stew.
Chef
