Ingredient:
5 # Oxtails cut into 3 inch pieces
2 whole carrots peeled
1 onion peeled
1 leek cleaned
2celery stalk washed and trimmed
2 ½ cups white wine
1 qt. Chicken or vegetable stock
procedure:
Put oxtails and liquid in a pot and bring to a boil. Add 1 whole carrot, 1/2 onion, 1/2 leek and 1 celery stalk, cover and put in a 212º oven for 10 hours or over night. Uncover and take oxtail meat gently off the bones and strain stock into a container and cool down. Dice up remaining vegetables and add them with the meat to a pot. Remove the excess fat on the cold stock and discard. Pour the stock on top of the meat and vegetables and slowly bring to a boil. Season with salt and pepper and simmer till vegetables are tender and serve piping hot.