2 1/2 lbs. oxtails
3 tbsp. flour
Salt
Pepper
2 tbsp. oil
2 (10 oz.) cans beef broth
1/2 c. water
1/2 c. each chopped onion, chopped tomato
1 carrot, peeled & quartered
1 clove garlic, pressed or minced
3 parsley sprigs
1 bay leaf
1 c. sliced carrots
1 c. sliced leeks or green onion

Wash oxtails. Pat dry with paper towel. Combine flour, salt and pepper. Coat oxtails in mixture. In Dutch oven, brown oxtails in heated oil, stirring until brown on all sides; drain fat. Add broth, water, onion, tomato, carrot, garlic, parsley and bay leaf. Bring to boil. Reduce heat, cover and simmer about 1 1/2 hours or until meat is almost tender. Remove carrot and bay leaf. Add sliced carrots, salt, pepper to taste. Simmer 10 minutes longer or until veggies are tender.