|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.
Calories 2576 Calories from Fat 1413
% Daily Value*
Total Fat 157 g240.8%
Saturated Fat 60.3 g301.5%
Trans Fat 0 g
Cholesterol 784 mg261.3%
Sodium 1368.7 mg57%
Total Carbohydrates 42 g14.1%
Dietary Fiber 8.2 g32.9%
Sugars 13.3 g
Protein 223 g446.7%
Vitamin A 263.3% Vitamin C 114.5%
Calcium 26.4% Iron 76%
*Based on a 2000 Calorie diet