KWANZAA PRINCIPLE DAY-2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination
Health Principle: It’s within your power to determine what your future health will be. Act on it.

My personal goals for 2013 –
Continual working toward a Health body, exercise 30 minutes 4-5 days
week, walking 3-4 days a week, eating healthy and losing 40 pounds.
Continual working toward my goal of visiting all 50 states.
Craft at least 15 minutes everyday and use something new, or
different and just play around with a new or never used product once a week.
 What our your goals for 2013, if you like to share that wold be great. If not write them down and revisit them often, maybe every two or three weeks to stay on tack.

1st Kwanzaa Principle: Umoja or Unity

 Kwanzaa Principle: Umoja or Unity
Health Principle: Recognize the unity of your body, mind and spirit.

OXTAIL STEW

INGREDIENTS
1/2 cup chopped celery
3 carrots, cut into 1/2 inch
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup oil
3 pounds beef oxtail
1 large onion, chopped
salt and pepper to taste
¼ cup cornstarch dissolved in ½ cup water


DIRECTIONS
1. Place celery, carrots garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
3. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
4. Remove oxtail pieces and place into a serving dish. Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Note
Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 4 hours cooking is just perfect.
You can use your crockpot just cook on low for 5 or 6 hours remember do not over cook.