Ox Tail Stew

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2-3 lbs. ox tails
2 tblsp. fat or oil
1 onion, sliced
salt
pepper
1/2 tsp. marjoram
1/2 tsp dried basil
1/2 tsp. thyme
1/2 c. ketchup (or more)


Melt the fat (or warm the oil) in a saucepan and brown the ox tails thoroughly. Then add the onion and cook until it wilts.

Add the seasonings, ketchup, and a little water to the pan, and simmer until the tails are very tender (2 or more hours).

This dish is best made a day in advance so that you can skim the fat before reheating the stew.



Source: Maria Fogelin