Ingredients

serves 6 to 8. serving size: 1 piece of oxtail and 2 tablespoons of gravy.

　　1 tablespoon canola oil

　　2 pounds oxtail, cut into 2-inch pieces

　　2 to 3 tablespoons all-purpose flour

　　1 celery stalk, coarsely chopped

　　1/2 bay leaf

　　1/2 teaspoon dried thyme

　　3 garlic cloves

　　2 cups boiling water

　　6 small carrots, peeled

　　1 tablespoon minced fresh parsley

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　

Step 1

Heat the oil in a large heavy skillet.

　　

Step 2

Dredge the oxtail in the flour in a bowl, and place in the skillet. Stir constantly over brisk heat until the meat is seared, about 15 minutes.

　　

Step 3

Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.

　　

Step 4

Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.

　　

Step 5

Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender. Remove bay leaf. Add the salt and pepper.

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