4 lb. oxtails
1 1/4 c. olive oil
3 c. beef broth
1 1/2 c. red wine
3 tsp. salt
2 tbsp. flour
4 bay leaves
3 carrots, peeled & sliced
1 c. celery, chopped
1 c. onion, chopped
6 green onions, chopped
4 garlic cloves

Heat skillet. Pour cup of oil in hot skillet, add meat and brown. Place in large pan, add broth, wine, salt and bay leaves. Saute vegetables in remaining olive oil until tender, stir in flour, mixing well. Add vegetables to meat, cook on low heat 2 or 3 hours or until done and liquid is reduced to half. Remove bay leaves before serving.