What you need:
- 2 lbs oxtails
- 14.5 oz can tomatoes, undrained
- 3 celery stalks, sliced
- 3 carrots, sliced
- 2 medium potatoes, chopped in bite sized pieces
- 2 medium onions, chopped
- 10 oz package frozen lima beans
- 3 c water
- 3 t beef bouillon granules
- 1/4 c flour
- 1 bay leaf
- 1 t salt
- 1/4 t black pepper
What you do:
- Add flour to a shallow dish. Dredge oxtails in flour. Place oxtails
in the bottom of a 4 quart or larger crock-pot. Add remaining
ingredients except the lima beans. Cook, covered, for 8 hours
on low. Add lima beans and stir. Continue cooking for 1-2
hours, or until beans are tender and oxtail meat is falling off the
bone.
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