|Oxtails||4 Pound, cut into pieces|
|Onions||2 , thinly sliced|
|Carrot||1 , pared and sliced|
|Potatoes||3 , peeled and cubed|
|Thyme leaf||1⁄2 Teaspoon|
|Beef broth||1 Cup (16 tbs)|
|Water/Red wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Place oxtails on broiler rack and broil for 15 to 20 minutes to brown and remove fat; drain.
Place browned oxtails in crock pot.
Add all remaining ingredients except flour, water and parsley; stir well and push vegetables down to be covered and moistened by broth.
Cover and cook on low setting for 10 to 12 hours.
One hour before serving, turn to high setting.
Make a smooth paste of flour and water; stir into crock pot.
Cover and cook until thickened.
Sprinkle with chopped parsley before serving.