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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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From my collection of handwritten recipes 1964. Ingredients:
2 large oxtails, cut into joints |
1 onion, diced |
2 cups beef broth |
2 cups water |
2 cups canned tomatoes |
1 teaspoon salt |
pepper |
1 bay leaf |
1/4 cup carrot, chopped |
1/4 cup celery, chopped |
1 tablespoon parsley, chopped |
6 potatoes, boiled separately |
Directions:
1. 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.
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