6 lbs. of oxtails, cut in approximately, two inch sections (there will be some odd pieces)
2 c. onion slices, stacked and cut into quarters
1 lg. carrot, finely chopped
3 cloves minced garlic
Olive oil
2 tbsp. flour
2 c. beef broth
1 c. dry red wine
1 (2 lb. 3 oz.) can Italian plum tomatoes, drained
1/2 c. Madeira or port
1 tsp. cinnamon
1 tsp. thyme
1/2 tsp. coriander
2 tsp. salt
1 bay leaf
Pepper
6 to 8 carrots
3 tbsp. minced parsley

Two spacious pans are needed for this recipe, both able to accommodate the oxtail pieces in one layer: a shallow roasting pan for browning and heavy casserole with a cover, measuring on the bottom approximately 9 x 12 inches.

Preheat oven to 450 degrees. Let oxtails come to room temperature and blot very well with paper towels. Put them in one layer in shallow roasting pan and brown in oven for about 25 minutes, turning once, until fat is good and crisp and meat is brown. Remove from oven and reduce heat to 325 degrees.

Pour off all fat from roasting pan into a glass measuring cup. There should be a quarter cup. If not, make up the difference with olive oil and heat it in the casserole. Add onions, chopped carrot and garlic and cook slowly until golden. Sprinkle on flour and turn it with vegetables for a minute or two.

Mix together broth, wine, tomatoes, Madeira or port and all seasonings. Pour into casserole, then add oxtails side by side in one layer.

Liquid should just cover meat. Cover and cook on lower oven shelf for about two and a half hours. Liquid should just quietly simmer. If it starts to boil, reduce heat. Halfway through cooking time, turn oxtails and add carrots, scraped and sliced in thin pieces on the diagonal.

Ragout is done when oxtails are very tender and glazed a dark brown. With slotted spoon, remove meat and large carrots to a platter. Skim as much fat as possible from sauce; there will be a lot of fat, a real layer of golden liquid. Spoon off as much as you can even if you have to remove some meat juices in the process. If the sauce is somewhat soupy, boil it down just briefly, it will thicken as it cools. Taste for salt and return oxtails and carrots to pan.

The ragout can be served now but it is even better the next day. Let it cool in the casserole, cover and refrigerate, heating it gently on top of the stove before serving. Transfer pieces to a serving platter, spoon on sauce and sprinkle with parsley.