|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Oxtails||3 Pound (Cut In 2 1/2-Inch Pieces)|
|Cooking oil||2 Tablespoon|
|Carrots||6 , cut into 1 inch pieces|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Beef broth||2 1⁄2 Cup (40 tbs)|
|Tomato paste||2 Tablespoon|
|Bay leaf||1 , broken|
|Dried thyme||1⁄4 Teaspoon, crushed|
Combine flour, salt, and pepper; coat oxtails with flour mixture.
In Dutch oven brown oxtails, half at a time, in hot oil.
Remove oxtails; drain, reserving 2 tablespoons oil.
In reserved oil cook carrots, onion, celery, and garlic till onion and celery are tender.
Stir in beef broth, tomato paste, bay leaf, and thyme; bring mixture to boiling.
Cover; simmer till tender, 2 to 2 1/2 hours.
Skim off excess fat before serving.