Oxtail Ragout - cooking recipe

Ingredients

4 lb. oxtail
1/2 c. oleo
1 c. chopped onions
1 c. chopped carrots
1 c. chopped celery
1 clove garlic, crushed
1/4 tsp. whole black pepper
2 tsp. salt
2 c. water plus 1/2 c. water
2 bay leaves
1 tsp. dried thyme leaves
2 c. (10 oz.) condensed beef broth (undiluted)
1 c. red Burgundy
8 carrots, cut small
12 new potatoes
1 pkg. frozen peas
1/2 c. flour

Preparation

Day Before:
Wash oxtail and dry.
Brown in hot butter.
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
Add oxtail, beef broth and 2 cups water.
Boil.
Reduce heat and simmer over low heat until oxtail is tender.
Remove from heat; stir in Burgundy.
Cool.
Refrigerate overnight.