From 'The Frugal Gourmet On Our Immigrant Ancestors'. Okay, not my
ancestors (the Basques) but a delicious dish all the same! It's been years
since I made this but it's on the menu tonight. (I halve the recipe). I
haven't decided on sides to go with it yet.


4 lbs. oxtails, rubbed with salt & freshly ground black pepper
2 Tbs. olive oil
1 c. chopped celery
1 medium yellow onion, peeled and chopped
2 carrots, sliced
3 cloves peeled garlic
2 shallots, peeled and chopped
1 Tbs. chopped parsley
1 Tbs. all-purpose flour
2-1/2 c. beef stock
1-1/2 c. red wine
2 bay leaves
1/2 tsp. dried thyme
salt & pepper to taste

Using a large black frying pan, brown the seasoned oxtails in the oil. You
will need to do this in about 3 batches. Remove the meat to a 6-8 quart
pot. Leave the oil in the frying pan and saute the celery, onion, carrots,
garlic, shallots and parsley. When the onions are clear add the flour and
stir in well. Saute a few minutes longer. Add to the pot with the oxtails
and add the remaining ingredients except the salt & pepper. Simmer
partially covered for 2 hours or until the oxtails are tender. Stir
occasionally. Season with salt & pepper to taste.

Jill