Instructions: Rub the oxtails with salt and freshly ground black pepper.

Using a large black frying pan brown the seasoned oxtails in the oil. You will need to do this in about three batches.

Remove the meat to a 6- to 8-quart heavy stove-top pot.

Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots and parsley. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the remaining ingredients along with the oxtails, except the salt and pepper.

Simmer partially covered for 2 hours or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.

This recipe serves 8.

Comments: This dish is from Louis Basque Corner in Reno. The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them.

Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.