2 oxtails, cut in 2 inch lengths
1 c. minced onion
3 tbsp. olive oil
2 c. hot water
1/2 tsp. minced garlic
2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1 tbsp. rice vinegar

Wipe oxtails with damp cloth. Broil in oven 10 minutes, turning on all sides. Saute onion and garlic in large covered kettle until tender. Add meat and all ingredients. Cover and simmer about 3 1/2 hours until tender. Add boiling water if needed. Thicken gravy.

Use Adolph's tenderizer before broiling.

Serve with noodles.

The small oxtail pieces make great SOUP. Add:

2 cans Swanson beef broth
1 c. water
3/4 c. barley
2 cup up carrots
2 stalks celery cut up
1 bay leaf
3 whole allspice

Cook covered until barley and vegetables are tender.