Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c all-purpose flour
2 ts salt
1/4 ts pepper
4 lb oxtails -- cut at joints
2 TB shortening
2 onions -- cut in quarters
4 c boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots -- cut in chunks
3 potatoes -- cut in chunks
2 c rutabaga -- chopped
1 c celery -- diagonally
: sliced
1/2 c cold water -- optional

In large bag, mix together flour, 1tsp salt and pepper. Shake
oxtails, a few at a time, until evenly coated. Set aside any leftover
flour mixture.

In large flameproof casserole or Dutch oven, melt shortening over
medium-high heat. Brown oxtails completely, adding more shortening
if pan looks dry. Set aside as they brown. Add onions to pan and cook
until softened. Drain off any excess fat. Stir in boiling water,
bouillon cubes and bay leaf; return oxtails to pan. Cover and bake in
325 F (160 C) oven for 2-1/2 to 3 hours or until oxtails are tender.
(If oxtails are fatty, prepare recipe to this point. Cool and
refrigerate overnight; remove fat before continuing.) Add carrots,
potatoes, rutabaga, celery and remaining salt to stew. Cover and bake
for about 45 minutes longer or until vegetables are tender and stew
is heated through. If desired, thicken stew with 2 tbsp of reserved
seasoned flour blended with cold water. Stir into stew and heat to
boiling, stirring constantly.

Recipe By : The Canadian Living Cookbook

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