1 oxtail, cut into 2-inch pieces
2 tbsp. fat
2 sm. onions, sliced
1 carrot, chopped (1/2 c.)
1/2 c. chopped celery
2 tbsp. flour
1 c. hot water
1 c. tomatoes
3 bay leaves
3 whole cloves
Salt and pepper

Brown pieces of oxtail in fat. Add onion, carrot and celery and cook until brown. Sprinkle with flour. Add hot water, tomatoes, bay leaves, cloves, salt and pepper. Place in casserole and cook in moderate oven (350 degrees) until very tender, about 4 hours. Serve with boiled potatoes.

Variation: Use beef stock instead of tomatoes and water and omit cloves and bay leaves. Serve with noodles.