Braised Oxtails - cooking recipe

Ingredients

2 lbs oxtails
1 (12 ounce) can beer
1 onion, chopped
1 -2 carrot, chopped
1 -2 stalk celery, chopped
salt and pepper (to taste)
1 -2 garlic clove, minced
1 bouillon cube
3 tablespoons oil
2 tablespoons cornstarch
water

Preparation

Season ox tails with salt, pepper and garlic powder.
Heat oil in bottom of large pot.
Brown tails on all sides.
Remove tails and add chopped vegatables to pot and saute until tender.
Add the tails back into pot then pour beer over mixture, deglazing all the brown bits off the bottom of pan.
Drop a bullion cube inches.
Cover and simmer for about 2 hours or until tails are tender.
If desired, thicken juices with cornstarch and water mixture.