Seasoned Oxtail Stew
|Oxtail||1 , cut into pieces|
|Flour||2 Tablespoon, seasoned|
|Lard/Drippings||3⁄4 Cup (12 tbs)|
|Onions||2 , thinly sliced|
|Carrots||2 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Beef stock/Water||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Put the oxtail into a large pan of cold water, bring to a boil gradually and then simmer for about 10 minutes, skimming off the scum as it rises.
Drain the oxtail pieces, dry well and roll in the seasoned flour.
Melt the lard or drippings in a heavy-bottomed pan and brown the oxtail on all sides.
Remove the oxtail, put in the onions, carrots and celery and cook gently, stirring, for a few minutes, then put the oxtail back on top of them.
Pour in enough stock or water to come halfway up the meat, add the bouquet garni and season well.
Cover the pan tightly, reduce the heat to low and simmer very gently for 3 1/2 to 4 hours or until the meat is very tender.
Sprinkle the parsley on top and serve.