Preparation:
Coat meat with flour; sprinkle with salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients. cover and cook on low for 7 to 9 hours. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. Let stand a few minutes; skip excess fat off top. If time permits, refrigerate stew; skim off excess cold fat and then reheat stew at serving time. |
