5 pounds oxtails, disjointed
1 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 strips bacon, cut into 1-inch pieces
1 large onion, sliced
2 carrots, sliced
2 leeks, sliced
3 turnips, quartered
2 bay leaves
1/2 teaspoon thyme
Wash oxtails and pat dry.
Combine flour, salt and pepper on a sheet of waxed paper.
Coat oxtails with flour mixture.
Fry bacon in a stockpot; remove all but 4 tablespoons of the drippings.
Add oxtails and brown on all sides over medium-high heat.