Instructions:
Dredge 2 pounds oxtails, cut into 1 to 1 1/2-inch chunks in 1/2 cup flour.
Dredge 2 pounds oxtails, cut into 1 to 1 1/2-inch chunks in 1/2 cup flour.
Add 2 medium yellow onions, minced to the pot, turn the heat to medium, and sauté 8 to 10 minutes until golden.
Sprinkle in remaining 2 tablespoons flour, mix well, and brown lightly.
Slowly add 2 quarts water (or 6 cups water and 2 cups beef broth or bouillon), and stir in 2 tablespoons tomato paste, 2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper. Tie the 1 bay leaf in cheesecloth with 1/2 teaspoon thyme, 3 whole cloves, and 2 sprigs parsley and add to the pot.
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