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Ox-tail Stew

1/4 cup all-purpose flour
2 tsp salt
1/4 tsp pepper
4 lb oxtails, cut at joints
2 tbsp shortening
2 onions, cut in quarters
4 cups boiling water
2 beef bouillon cubes
1 bay leaf
6 carrots, cut in chunks
3 potatoes, cut in chunks
2 cups chopped rutabaga
1 cup diagonally sliced celery
1/2 cup cold water (optional)

In large bag, mix together flour, 1tsp salt and pepper. Shake
oxtails, a few at a time, until evenly coated. Set aside any
leftover flour mixture. In large flameproof casserole or Dutch
oven, melt shortening over medium-high heat. Brown oxtails
completely, adding more shortening if pan looks dry. Set aside as
they brown. Add onions to pan and cook until softened. Drain off
any excess fat.

Stir in boiling water, bouillon cubes and bay leaf; return oxtails
to pan. Cover and bake in 325 F (160 C) oven for 2-1/2 to 3 hours
or until oxtails are tender. (If oxtails are fatty, prepare recipe
to this point. Cool and refrigerate overnight; remove fat before
continuing.)

Add carrots, potatoes, rutabaga, celery and remaining salt to stew.
Cover and bake for about 45 minutes longer or until vegetables are
tender and stew is heated through. If desired, thicken stew with
2 tbsp of reserved seasoned flour blended with cold water. Stir
into stew and heat to boiling, stirring constantly. Makes 6
servings.

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