1. Place a small amount of coals to one side and heat up camp oven. Melt butter in the camp oven and brown onions. Mix flour with mace, salt and pepper and roll oxtail to coat.
2. Brown oxtail in pan with onion. Throw in half a packet of carrots and parsnips stir for one minute. Add water to cover meat and add bay leaves. Put lid on and cook for 1 hour or until meat is tender.
3. Add the half packets of the parsnips and carrots 5 mins before serving. Salt & Pepper to taste.
Serve with a side of mash or greens YUM!
Tip: If you have the time, cook it low & slow especially if you are around camp all day.