GWJamaica Cook Book

Ingredients

2 oxtails, whole, cut at joint
1 quart burgundy wine
2 quarts stock or consomme
1 quart water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery

Preparation

Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination. After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie (see below). Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.

Beure Manie

1/2 stick butter and flour

Melt butter over low flame. Stir in flour until mixture is thick.