Prep 10 mins
Cook 4 hrs
From my collection of handwritten recipes 1964.
- 2 large oxtails, cut into joints
- 1 onion, diced
- 2 cups beef broth
- 2 cups water
- 2 cups canned tomatoes
- 1 teaspoon salt
- 1 bay leaf
- 1⁄4 cup carrot, chopped
- 1⁄4 cup celery, chopped
- 1 tablespoon parsley, chopped
- 6 potatoes, boiled separately
- Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.
Good solid winter food at its best. I placed this in the fridge overnight so I could lift off the fat. Oxtail is a tasty meat but does have a lot of fat. Made for ZWT 6 by as Unrulies Under The INfluence.