|Orange juice||1 1⁄2 Cup (24 tbs)|
|Ripe olives||1 Cup (16 tbs), coarsely chopped|
|Pimientos||4 Ounce, cut into strips (1 Jar)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Oxtails||2 , cut into pieces|
|Lemon juice||2 Tablespoon|
|Shortening/Salad oil||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Celery stalks||3 , thinly sliced|
|Worcestershire sauce||1 Dash|
Heat shortening or oil in a Dutch oven or heavy kettle, add meat, and brown on all sides.
Make a smooth paste of the chili powder, mustard, corn starch, salt, fruit juices, and Worcestershire sauce.
Add this mixture and the raisins to the meat and cook to the boiling point.
Reduce heat, cover tightly, and simmer for 2 1/2 hours.
Then add pimientos, olives, and celery.
Continue cooking for 30 minutes.