4 lb oxtail 1 onion large 5 cloves garlic (sliced thin) 1 carrot, thinly sliced 2 bell peppers (seeded, sliced) 2 tomatoes (optionsl) 1/2 tsp. thyme 1/2 tsp. oregano 1/2 tsp rosemary 1/2 tsp. paprika 8 peppercorns 2 bay leaves 3 safforn strands (optional) 2 Tbsp. olive oil 2 cups sherry or wine 2 cups meat stock 1/2 tsp. salt
Heat olive oil, season oxtails with salt and perrer, brown and remove with slotted spoon. Brown onion, garlic in the remaining oil. Return oxtails. Add vegetables, herbs and spices and toss for a minute. Add the sherry and enough stock to just cover the meat. Bring to a boil, reduce to a simmer and cook covered for 3-5 hours or until the meat is falling off the bones. (Optionally pressure-cook for a hour). Reduce the sauce if necessary.