2 lbs. oxtails
Flour for dredging
3 tbsp. fat
1 lg. onion
2 c. beef bouillon
1 tbsp. vinegar
Salt & pepper
3 carrots
1 c. celery, diced
1 green pepper, chopped

Simmer meat about 2 hours. Add vegetables and celery and green pepper. Cook for 30 minutes. Add to juice, 2 tablespoons cornstarch, 1 cup water. Cook until thick.