|Oxtail||2 Pound, cut into 2- inch pieces|
|Flour||1⁄4 Cup (4 tbs)|
|Bacon drippings/Vegetable oil||1 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Well seasoned beef/Vegetable / other stock / water||5 Cup (80 tbs)|
|Carrots||1 Cup (16 tbs), sliced|
|Celery ribs||2 , diced|
|Turnips||1 Cup (16 tbs), diced|
|Lemon juice||1 Teaspoon|
|Black pepper||To Taste|
|Minced parsley||3⁄4 Cup (12 tbs)|
Roll oxtail pieces in flour until lightly coated.
Heat oil in a Dutch oven or heavy soup kettle and stir in meat to brown thoroughly.
Stir in onions and cook until golden.
Pour stock over meat, reduce heat, and add parsley sprigs, bay leaf, cloves, peppercorns, thyme, and tarragon.
Cover and simmer about 3 hours.
Add vegetables and continue simmering until meat falls from the bones, (1 hour or more).
Discard bones, skim fat from the surface, and stir in lemon juice.
Taste and correct seasonings; sprinkle on parsley and serve.