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2 oxtails, cut into sections
2 tbsp. vegetable oil
Salt, pepper
3-4 (16 oz.) cans stewed tomatoes
3 lg. carrots, chopped
1 1/2 lg. onions, chopped
5 whole cloves
4 tbsp. sugar
1 bay leaf
1 (12-16 oz.) pkg. wide egg noodles, cooked

Trim excess fat off each piece of oxtail. Wash a few times in cold water. Dry thoroughly. Salt and pepper each section. Brown on all sides in skillet. Avoid burning.

Using a separate pan, saute onions and carrots in a little oil until a light brown. Combine browned oxtails, browned onion and carrot mixture, stewed tomatoes, cloves, sugar, and bay leaf in a very large pot or pressure cooker. (Add water if needed so the oxtail is covered.) I prefer the pressure cooker--it saves time. Cook 40 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Before removing the ragout from the cooker or stirring, remove any fat that is accumulated on top.

For top-of-stove method: Bring all of the ingredients to a boiling point, then lower the temperature and cook slowly in a covered pot for about 3 hours. Note: If the sauce is too thin, add a little cornstarch to thicken. The meat should be very tender. If you prefer, remove the meat from the bones before serving. To serve: Spoon over cooked noodles.

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