|Flour||1⁄4 Cup (4 tbs)|
|Oxtails||4 Pound, cut into serving size pieces|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Pepper red/2 canned pimientos, drained and sliced||1 , seeded, thinly sliced|
|Onions||2 Large, thinly sliced|
|Garlic||1 Clove (5 gm), mashed|
|Beef bouillon cubes||2|
|Vegetable bouillon cubes||2|
|Curry powder||3 Teaspoon|
|Dry sherry/Tomato juice||1 Cup (16 tbs)|
Blend the flour, salt, and paprika.
Coat the oxtails with the flour mixture; reserve remaining flour.
In a large frying pan with a lid, melt the butter.
Brown the floured oxtails in melted butter on all sides.
Add boiling water.
Cover and simmer the oxtails for about an hour.
Stir in the mushrooms, red pepper, onions, garlic, beef and vegetable bouillon cubes, and curry powder.
Cover again and continue cooking for about 2 hours longer, or until meat is very tender.
Blend in sherry or tomato juice and simmer, uncovered, for about 15 minutes longer.
Gradually stir a little of the cooking liquid into the reserved seasoned flour in a small bowl to form a smooth paste; blend flour paste into oxtails and cook, stirring constantly, until thickened and bubbling.