Oxtail Stew Recipe i am making this now but it does not say anywhere about covering the pot when simmering the oxtails and tomatoes or once you add the carrots and potatoes.

SERVES 6 TO 8. Serving size: 1 piece of oxtail and 2 tablespoons of gravy.

Ingredients:

1 tablespoon canola oil

2 pounds oxtail, cut into 2-inch pieces

2 to 3 tablespoons all-purpose flour

1 celery stalk, coarsely chopped

½ bay leaf

½ teaspoon dried thyme

3 garlic cloves

2 cups boiling water

6 small carrots, peeled

1 tablespoon minced fresh parsley

½ teaspoon salt

¼ teaspoon pepper

Method:

1. Heat the oil in a large heavy skillet.

2. Dredge the oxtail in the flour in a bowl, and place in the skillet. Stir constantly over brisk heat until the meat is seared, about 15 minutes.

3. Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.

4. Stir in the boiling water, reduce the heat, cover, and simmer for 1½ hours.

5. Add the carrots and parsley and continue simmering for 1½ additional hours or until the meat is tender. Remove bay leaf. Add the salt and pepper.