a recipe:
3 oxtails with separated joints
1 large yellow onion, chopped
2 cups stock
1 cup water
2 cups of red wine
1 garlic clove, minced
2 to 3 cups chopped vegetables - carrots, celery, parsnips, turnips
1/2 cup raisins
1/4 cup tomato paste
Seasoning - salt and pepper, thyme, one bay leaf
Preheat oven to 350 degrees F.
Season oxtails with salt and pepper. Sear in a tightly covered casserole dish on all sides until golden brown. Add 1/4 cup of the chopped onion, cook until translucent. In a separate pan, heat stock, water, and wine together. Add stock mixture to meat in casserole pan. Add a teaspoon of salt, 1/2 teaspoon of pepper. Bring to simmer. Place in oven and cook for 3 hours. Remove from oven, add vegetables, the rest of the onion, raisins, tomato paste, garlic, thyme, bay leaf. Return to the oven and cook for another hour. Remove from oven, let cool overnight. The next day, skim the fat off of the top. Reheat to a simmer, simmer off excess liquid, serve.
Serves 4.