4 pounds oxtails cut into 1″ pieces
3 T peanut oil
4 carrots; chopped
2 turnips; peeled and diced
4 stalks celery; diced
2 yellow onions; peeled and diced
3 cups stock
1 cup red wine
2 bay leaves
1 tsp thyme (dried)
1/2 cup par, parsley
1 cup of brown roux

Directions

Brown oxtails in peanut oil in a large pan; remove from pan; and set aside; Cook the veggies in the original pan until they begins to brown a bit. Add oxtails and everything else except the roux. Cook for 2 1/2 hours; then thicken with the roux.