Take a couple of pounds of good oxtails and roll them in seasoned flour (salt and black pepper). Fry them until sealed and browned. Put in a pot with 1 pint of good stock, a carrot, onion and slice of clelery and some thyme and cook very slowly for 3 hours. This gives you good tender oxtails. Now what I like to do is add a tin of red beans (drained) and some dumplings (1/2 lb plain flour, salt sugar and water mixed until sticky and then rolled and cut into small dumplings). You may need to add water, and some sliced carrots then let this cook for 30 minutes. This makes a lovely rich oxtail stew to eat with roti or fresh bread and butter.