A recipe from Jac's mother, Minnette Holzman.
2 large oxtails
Flour for dredging
2 large onions, sliced
Salt, pepper, paprika, garlic and
Several large carrots, sliced
1 green pepper, cut very small
1 c. diced celery
Several bay leaves, cloves, whole peppercorns
2 T. lemon juice
6 sprigs parsley, chopped
1 large can tomatoes
1. Cut oxtails in about 2-inch pieces. Rinse in cool water. Dredge with
flour to coat and then brown in shortening with onions. Season well with
all spices as listed.
2. Add tomatoes, green pepper,celery, bay leaves, cloves, whole pepper,
lemon juice, carrots, parsley and just enough water to cover. Simmer for
several hours. You may need to add more seasoning, according to taste.
If sauce looks too "tomatoey", add Kitchen Bouquet or Gravy
Master to give it a richer color.