5 lbs. oxtail
1 large yellow onion, slivered
2 cloves garlic, sliced thin
3 cups water
1 small carrot, cut into small slices
1/2 rib celery, cut into small slices
3 tablespoons Crisco or lard for browning
Adolph's unseasoned meat tenderizer
black pepper

Rinse and sprinkle with Adolph's tenderizer and black pepper. Let set on plate for about 20 minutes. Heat pressure cooker until very small drop of water "rolls" around bottom of dry pot. Now add the Crisco or lard.

Deeply brown the oxtail segments on all sides. Do in batches and set aside as pieces are browned.

When all are browned, add slivered onion, carrot and garlic to fat in bottom of pressure cooker, stir to brown a bit, then add oxtails and water.

Cover pressure cooker and cook at a slow 'rock' for 40 minutes. Let cool in cooker without removing lid.

These are best served with boiled potatoes and crusty bread and butter....coleslaw on the side goes well.

The broth will have much fat.....so if you want to use as gravy, chill, then remove the layer of fat. You can thicken with mixture of corn starch and water.

Submitted by: Peg via my Polish Mom-in-Law