Instructions: Roll the oxtails in seasoned flour, and brown in oil in hot skillet. Transfer to ovenproof casserole. Add carrots, garlic and onions to the skillet, and brown well. Transfer to casserole, and add the wine and seasonings. Add beef stock to cover, sprinkle with salt and pepper, cover and bake 2 1/2 to 3 hours, or until meat is tender.

Serve over rice, with a green vegetable, and green salad... and more good red wine!!

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