serves 4

3 lbs ox-tails
2 garlic cloves
3 carrots, sliced
3 onions, chopped
3 green peppers, chopped
1 pint dry red wine
5 tbsp flour
8 cups beef stock
salt
oil

Salt and flour the oxtails. Sautee on the oil until golden. Put in a pot 
and cover with beef stock. Add onions and garlic to the frying oil, and 
fry until golden. Add the flower and mix. When it acquires a dark color, 
add wine and a a bit of beef stock. Puree everything. Add the sauce to 
the oxtails. add green peppers and carrots. Cook everything for about 2 
hours.