ngredients
4 LBS Oxtails
1/2 cup all purpose flour
1 ea sliced onions
1 cup chopped carrots
2 cups beef broth
3 tbl Tomato Paste
1 tbl worcesterhire sauce
1 ea salt and pepper to taste

Instructions
Heat oven to 325 degrees F.
Heat a large Skillet oven over medium high heat.
Season the oxtails on all sides with a big pinch of salt and pepper.
Add flour to a pie plate and dredge the oxtails through the flour, dusting off excess.
Add oil to the skillet and when hot, brown oxtails on both sides, about 8 to 10 minutes total.
Remove to a plate and drain off some of the grease, if necessary.
Add the onions and sauté until tender, about 5 minutes.
Add flour to remaining oil and brown.
Stir in the broth, tomato paste, Worcestershire sauce, and bring to a boil.
Reduce heat, add the liquid to browned oxtails and any of its juice that may be on the plate, and cover with a lid.
Place in oven for 4 hours, checking occasionally to make sure the liquid hasn’t reduced below the halfway mark .
Skim off any visible fat floating on the surface and serve over hot buttered rice.
Serves 4-6

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