Beef Stew with Red Wine

* On cast iron pan, fry oxtails with butter until all brown
* Remove browned ox tails and season them with salt and pepper
* On same pan, stir fry garlic and onion until soft
* Add browned oxtails and mix for 1 or 2 mins
* Flame with brandy
* Add enough to cover ox tails:
– red wine
– broth
– herb bourque (thyme and parsley wrapped in leek)
* Slow cook for 3 or 4 hours
* Skim off fat
* Thickend with flour
* Story line:
– Butter browned tail, whipping garlic and onion
– Valcano errups! rain down red wine, broth, and herb

The classic, French OXTAIL STEW