** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (
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In a large saucepan or casserole, heat up the butter over medium-low heat
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In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley,
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In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
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