|Oxtails||3 Pound, cut up|
|Olive oil/Vegetable oil||3 Tablespoon|
|Onion||1 Large, chopped (1 Cup)|
|Chopped celery||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Carrots||2 Large, pared and diced|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Canned italian tomatoes||17 Ounce|
|Beef broth||1 Cup (16 tbs)|
|Ground pepper||1⁄2 Teaspoon|
1 Brown oxtails, a few pieces at a time, in oil in an electric slow cooker with a browning unit or a large skillet; remove and keep warm.
Saute onion, celery, garlic, carrots and parsley in drippings until soft.
2 Stir in tomatoes, beef broth, salt and pepper until sauce bubbles.
Combine oxtails and vegetables in slow cooker; cover.
3 Cook on high (290Â° to 300Â°) for 2 hours.
Turn heat control to low (190Â° to 200Â°) and cook for 8 hours, or until oxtails are so tender that meat falls from bones.
4 Unplug slow cooker and let mixture cool five minutes for fat to rise to the surface; skim off fat.
Serve with buttered linguini and a tossed green salad.