|Frozen peas||10 Ounce|
Roll oxtail in flour; season with salt and pepper.
Brown oxtail in 2 tablespoons fat in heavy skillet; add 1 cup water, bay leaves, peppercorns and onion.
Simmer, covered, for 3 hours and 30 minutes or until oxtail is tender; add water as needed.
Add car- rots, peas and potatoes; cook for 40 minutes or until vegetables are tender.
Mix additional flour and water to form paste.
Add paste to remaining liquid; stir until gravy is thickened.
Season to taste.