2-3 lb. oxtails
1 c. diced carrots
1 c. diced onions
3 whole allspice or cloves
Salt, pepper and paprika to taste
1 qt. hot water
1 c. chopped celery
3/4 c. flour
1 lg. can tomatoes
2 bay leaves
1/3 c. oil

Sprinkle oxtails with salt and pepper, battered in flour. Saute in a heavy pot with oil. Brown well on all sides and add 1 quart of hot water or vegetable water. Add spices and cook slowly about 1 hour. Add remaining vegetables. Continue to cook until tender. Serve with washed potatoes or rice. If desired, potatoes may be added to oxtails a half hour before serving.