Ox Tails - cooking recipe

Ingredients

2 to 3 lb. ox tail pieces
2 Tbsp. bacon fat or shortening
2 large onions, chopped (about 2 c.)
2 tsp. salt
1 beef bouillon cube
3 celery stalks with leaves
1/2 small cabbage, cut in wedges
boiling water (as needed)
1 tsp. peppercorns
1 tsp. parsley
1 bay leaf, crushed
1 large clove garlic

Preparation

Brown meat in fat in 5-quart Dutch oven; add onions, salt, bouillon cubes and spice bag, which consists of the peppercorns, bay leaf, parsley and clove of garlic.
Add boiling water to cover. Place celery and cabbage on meat; cook over low heat on range or in a 350\u00b0 oven for 4 hours, adding water as needed.
Cool slightly and refrigerate, covered, overnight after removing spice bag.
Pick fat from top before reheating.
Strain liquid for soup.
Serve meat with vegetables.
Serves 2 to 4.