2 well-trimmed oxtails, about 1 1/2 lbs. each & cut into 8 crosswise pieces
Salt & freshly ground pepper
2 tbsp. peanut, vegetable or corn oil
1 c. coarsely chopped yellow onion
1/2 c. coarsely chopped carrot
1/2 c. coarsely chopped celery
1 bay leaf
1/2 tsp. dried thyme
1/4 c. flour
1 c. dry white wine
2 c. boiling water
1 c. chopped tomatoes
4 sprigs fresh parsley
4 carrots, trimmed & scraped, about 3/4 lb.
1/2 lb. mushrooms
1 tbsp. butter
1/2 c. water

1. Sprinkle the pieces of oxtail with salt and pepper to taste.

2. Heat the oil in a heavy casserole or Dutch oven and add oxtails. Brown on all sides, about 10 minutes. Pour off all of the fat from the casserole.

3. Add the onion, carrot, celery, bay leaf and thyme. Stir to distribute the vegetables. Cook, stirring about 2 minutes.

4. Sprinkle all the ingredients with flour and stir to distribute flour evenly. Add the wine and stir. Add the boiling water, tomatoes and parsley sprigs and bring to the boil. Cover closely and cook 2 hours.

5. Meanwhile, cut the carrots into one-and one-half inch lengths. Cut each length into quarters. Put the pieces in a saucepan with cold water to cover. Bring to the boil and let simmer about 5 minutes. Drain.

6. Cut the mushrooms into quarters, halves or slices, depending on size. There should be about 3 cups.

7. Heat the butter in a skillet and add the mushrooms. Cook, shaking the skillet and tossing, until the mushrooms give up their liquid. Cook until the liquid evaporates. Add the carrots and toss. Cook about 5 minutes.

8. Transfer the pieces of oxtail to another casserole. Hold a sieve over the pieces and pour and scrape the sauce with the solids into the sieve. Press the solids with a spatula to extract any juice. Discard the solids. Add the one and one-half cups of water to the casserole. Bring to a boil. Add the carrot and mushroom combination to the casserole. Cover and let cook 30 minutes. Serves 4 to 6 people.