Ingredients:
2 pounds oxtail, fat trimmed cut into 1 to 1 1/2-inch chunks
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons beef drippings, or cooking oil
2 medium yellow onions, minced
2 quarts water, or 6 cups water and 2 cups beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon fresh thyme
3 whole cloves
2 sprigs fresh parsley
2 medium carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry, or port wine, optional
Instructions:
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