4 lbs. oxtails, cut in 1 1/2" or 2' pieces
3 tbsp. peanut oil
4 carrots, chopped
4 stalks celery, chopped in lg. pieces
2 yellow onions, cut in lg. pieces
3 c. beef bouillon
1 c. red wine
2 bay leaves, crushed
1 tsp. ground thyme
1/2 c. parsley
Salt & pepper to taste
Roux made of 1/2 c. flour, browned in 1/2 c. butter (optional)

Brown oxtails in a hot pan with a little peanut oil. Remove from pan and place in oven proof casserole. In the used pan, saute the carrots, celery and onions.

When the mixture is a little brown, add to the oxtails with the soup stock, red wine, bay leaves, thyme, parsley, salt and pepper. Simmer on low heat for 2 1/2 hours or until meat is very tender. Thicken with the roux if desired. Serves 6 to 8.