1tsp 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 dry. Set aside as they brown. Add onions to pan and cook until softened. Drain off any excess fat. Stir in boiling water, bouillon cubes

and bay leaf; return oxtails to pan. Cover and bake in 325 F (160 C) oven

for 2-1/2 to 3 hours or until oxtails are tender. (If oxtails are fatty, prepare recipe to this point. Cool and refrigerate overnight; remove fat before continuing.) Add carrots, potatoes, rutabaga, celery and remaining salt to stew. Cover and bake for about 45 minutes longer or until vegetables are tender and stew is heated through. If desired, thicken stew with 2 tbsp of reserved seasoned flour blended with cold water. Stir

into stew and heat to boiling, stirring constantly.