Braised Oxtails

1 cup flour
Salt
Freshly ground black pepper
5 pounds beef oxtails, cut into 1-inch pieces
1/2 cup vegetable oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
2 dried bay leaves
2 quarts beef stock or broth

Season flour with salt and pepper. Dredge oxtails in flour. In a
large Dutch oven, over medium heat, add the oil. When the oil is
hot, add the oxtails, in batches, and brown for about 3 minutes
on all sides. Remove from the pan and set aside. Add the onions,
celery, and carrots. Season with salt and pepper. Saute until
the vegetables start to wilt, about 6 minutes. Stir in the
garlic, bay leaves and stock. Scraping the bottom and sides of
the pan to loosen the brown particles. Return the oxtails to the
pot and cook, covered, until the sauce is stew-like and the meat
starts to fall off the bone, about 2 hours. Baste the oxtails
often during the cooking time. Check the seasoning and add salt
and pepper if needed.

Country Oxtails

3 pounds oxtails
Salt, pepper and garlic powder to taste
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice

Preheat oven to 300°-350°F.

Sprinkle the oxtails liberally with salt, pepper and garlic
powderd on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive
oil. Once heated, add the oxtails and sear on all sides. Remove
and set aside. Scrape up the brown bits from the bottom of the
pan. Add the beef broth, red wine, Worcestershire sauce, and
garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce
and tomato sauce, stir to combine all ingredients together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the
sweet onion wedges, red potatoes, garlic and carrots to the pot.
Cover and simmer until potatoes are tender, roughly 15
minutes.
Serve oxtails with the vegetables over hot buttered rice.