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Oxtail stew

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Oxtail stew

Here is another tasty and substantial dish, which is also economical.

 

2 ox-tails

5-6 oz (150 g) butter

4 shallots

1 onion

3 leeks

3 carrots

1 tin tomatoes

Salt and black pepper

Flour

 

Divide the ox-tails at the joints, cutting away super­fluous fat.

Slice the vegetables finely (except the to­matoes) and cook slowly in half the butter in a casse­role until the onions are transparent.

Coat the meat in seasoned flour, brown in the re­mainder of the butter in a frying-pan and add to the casserole with the vegetables.

Boil out the frying-pan with a little water and pour the gravy into the casse­role.

Break up the tomatoes and add together with the juice, adding sufficient water to cover the meat.

Simmer under a tightly-fitting lid for about 2 hours, or until the meat literally falIs off the bones.

Serve with mashed potato.

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