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2 lb. oxtails
1/4 c. flour
1 tsp. salt
1/4 c. shortening
1 c. tomato juice
1/2 c. water
1 tsp. salt
4 whole allspice
1 bay leaf, crumbled
1 clove garlic, minced
1 c. chopped onion
4 carrots, quartered
4 sm. onions, peeled
2 tbsp. lemon juice

Rinse oxtails in cold water.; drain. Mix flour and 1 teaspoon salt; roll meat in flour mixture. Brown in hot shortening. Add tomato juice, water, seasonings and chopped onion. Cover and simmer 2 1/2 hours, skim off excess fat. If necessary add carrots, whole onions and lemon juice. Cover and simmer 45 minutes or until vegetables are tender. Makes 4 servings.
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