I crave this dish. There is nothing like the rich, lip-smacking full taste of oxtail stew or soup any time of the year, but especially as Fall and Winter rolls in. And it couldn’t be easier in a Crock-Pot.

Ingredients:

• 3 to 4 lbs. oxtails
• 2 onions cut into 6 wedges
• 2 carrots, sliced
• 3 small red potatoes, quartered
• 1-2 parsnips cubed or sliced (this gives the dish an added richness)
• ½ tsp leaf thyme
• ½ tsp oregano
• 1 tsp basil
• 2 bay leaves
• 1 tsp salt (oxtails are quite salty on their own)
• ¼ tsp pepper (I use ½ tsp at least)
• 1 cup beef broth
• 3 tablespoons ketchup
• 3 tablespoons flour
• ¼ cup red wine
• ¼ cup parsley

Place oxtails on broiler rack and broil for 15 to 20 minutes to brown and remove fat: drain. Place browned oxtails in the Crock-Pot. Add all remaining ingredients except flour, water and parsley. Stir well and push vegetables to be covered and moistened by broth. Cover and cook on Low setting for 8 to 12 hours.

One hour before serving, turn to High setting. Make a smooth past of flour and water, stir into Crock-Pot. Cover and cook until thickened. Sprinkle with chopped parsley before serving–Serves 6

And for goodness sake, suck all the meat off the bones. That is truly the best part.