|Oxtail||2 Pound, disjointed|
|Flour||2 Cup (32 tbs) (For Dredging)|
|Onion||1 Large, chopped|
|Canned beef bouillon||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Carrots||3 , sliced|
|Diced celery||1 Cup (16 tbs)|
|Green pepper||1 , chopped|
1. Dredge the oxtail in flour. In a large skillet, heat the fat. Brown the oxtail pieces on all sides. Add the onion, then the bouillon, vinegar, salt and pepper. Cover tightly and simmer until the meat is almost tender, about two and one-half hours.
2. Add the carrots, celery and green pepper. Cover and simmer until the meat and vegetables are tender, about thirty minutes longer. Remove the meat and vegetables to a warm platter and keep hot.
3. Cream the butter with two teaspoons flour and stir into the liquid remaining in the skillet. Bring to a boil, stirring, and boil one minute. Pour over the vegetables and meat.