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INDO-FLORIDA OXTAIL

1 lb boneless oxtail, in sections
2 medium onions
3 Roma tomatoes
2 tablespoons chilipepper/garlic sauce
Cooking oil

Put oxtail in water. Bring to boil, turn heat down, and simmer for 20
minutes. When done simmering, let meat drain in colander.

Quarter onions. Slice the tomatoes and the already-quartered onions as
thinly as possible.

When meat has drained, cut into small thin pieces (smaller than
bite-sized).

Cover bottom of skillet with oil, add meat and stir-fry for about 5
minutes, until meat is nearly dark and crispy on the outside. Drain
meat through colander again.

Add oil to skillet again (if necessary) to cover bottom. Add onion and
stir-fry until soft. Add tomatoes and chilipepper/garlic sauce. Stir-fry
about 5 more minutes. (Optional: you may wait until you add the meat again
in step 6 to add the tomatoes, depending on how you like your tomatoes).

Add meat to skillet and stir-fry another 5 minutes or until you've
reached desired mixiness or meat crispiness.

Serve with rice.

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