1 oxtail
2oz plain flour
2oz dripping
2 small carrots
2 small onions
salt and pepper
1-and-a-half pints of beef stock or water
Method:
Wash tail and dry out. Cut into joints and trim of any excess fat. Dip in flour. Melt fat
in saucepan and fry meat until brown. Lift out meat and lightly fry sliced carrots and
onions.
Put meat back into the saucepan, add seasoning and stock or water. Simmer for three hours
and serve with crusty bread.
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