Ingredients:

4 pounds ox tail (or beef tail or lamb neck)

4 cups beef stock

2 cups red wine

2 teaspoon salt

2 chopped onions

2 cloves crushed garlic

1/2 cup shallots (minced)

2 teaspoon thyme

1/2 cup chopped parsley

1 cup celery (chopped)

6 carrots (cleaned and cut up)

Braise to brown in olive oil the 4 pounds ox tail, beef tail or lamb neck. When fully browned add beef stock, red wine, and salt. Saute separately the onions, garlic, shallots, thyme, parsley, celery and carrots. Add sauteed vegetables to meat mixture, stir to blend, pour into casserole dish and bake for approximately 2 hours or until meat is tender. Serve with black bread and butter over white rice.

• Northfield Inn on VirtualCities.com
• Northfield Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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