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.