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Oxtail Stew

(serves 4)


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


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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