Oxtail Stew

• 1 tablespoon canola oil
• 2 pounds oxtail, cut into 2-inch pieces
• 2 to 3 tablespoons all-purpose flour
• 1 celery stalk, coarsely chopped
• 1/2 bay leaf
• 1/2 teaspoon dried thyme
• 3 garlic cloves
• 2 cups boiling water
• 6 small carrots, peeled
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Heat the oil in a large heavy skillet.
2. Dredge the oxtail in the flour in a bowl, and place in the skillet.
3. Stir constantly over brisk heat until the meat is seared, about 15 minutes.
4. Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
5. Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.
6. Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender.
7. Remove bay leaf.
8. Add the salt and pepper.

canola oil, oxtail, flour, celery stalk, bay leaf, thyme, garlic, boiling water, carrots, parsley, salt, pepper

Taken from www.epicurious.com/recipes/food/views/oxtail-stew-378718 (may not work)