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

In large bag, mix together flour, 2 teaspoons salt and pepper. Shake oxtails, a few at a time, until evenly coated. Set aside any leftover flour mixture. In large flameproof casserole or Dutch oven, melt shortening over medium-high heat. Brown oxtails completely, adding more shortening if pan looks

Based on a Sunset Magazine recipe of several years ago. This can be made in the crockpot. Also, potatoes and/or other veggies can be added.

Have Ox Tail cut into 1 1/2 inch long pieces, cover equal amounts salt and pepper, sear in 500 degree oven until nicely browned, add to stew pot, cover with water and simmer for two hours. Cut potatoes in bit size pieces, soak in water to release potassium. Add drained potatoes, add bite sized

Caribbean Cooking, who says this recipe is from St. Kitts and the Leeward Islands.

OXTAILS STEW Jamaica Serving for 4. 1 oxtail, about 2-2.5 lb, cut up 4 tablespoons cornflour 2 tablespoons cooking oil salt and black pepper 4 rashers (slices) bacon (sugar cured, rindless) 2 medium onions, sliced 1 clove garlic, crushed 4 carrots, pared and sliced 1 cup peeled chopped tomatoes 1