|Oxtail||3 Pound, disjointed|
|Flour||2 Tablespoon, for dredging|
|Diced carrots||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|White onions||12 Small, peeled|
|Dry red wine||2 Cup (32 tbs)|
|Beef stock/Beef consomm||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Ground black pepper||To Taste|
1. Preheat oven to moderate (350° F.).
2. Have the oxtail disjointed and roll in flour seasoned with salt and pepper. Brown the meat in the shortening in a hot skillet and transfer it to a casserole.
3. Add the carrots, garlic and onions to the pan and brown well. Transfer to the casserole and add the wine and seasonings. Add enough beef stock to barely cover and sprinkle with salt and pepper.
4. Cover and bake two and one-half to three hours, or until the meat is tender. If desired, saute the mushrooms in a little butter and add to the casserole for the last half hour of cooking.