Oxtail Stew

Ingredients

• 1.oxtail, nicely trimmed; 2–3 oxtails
• 2.1 teaspoon salt
• 3.375 ml tomato juice
• 4.250 ml onion, chopped
• 5.4 whole allspice berries
• 6.1 clove garlic, minced
• 7.125 ml flour, for coating
• 8.60 ml cooking fat or oil, for browning
• 9.125 ml water
• 10.1 bay leaf
• 11.2 tablespoon lemon juice, added at end

Method

1. 1.Dust oxtail pieces with a mixture of flour and salt. Brown in hot fat.
2. 2.Add tomato juice, water, onion and seasonings (allspice, garlic, bayleaf). Cover.
3. 3.Simmer for three hours OR cook in pressure cooker at 10 lb. for about 45 minutes.
4. 4.Remove allspice and bayleaf. Skim any accumulated fat. Add lemon juice. Serve with rice.

Notes

• Handwritten recipe. A different typewritten version also appears in the collection (see oxtail-casserole from Meat-and-Chicken_Scan_2.pdf — that version also uses Worcestershire sauce, carrot, and tomato paste).
• This simpler handwritten version uses tomato juice as the braising liquid.