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Braise to brown in olive oil the 4 pounds ox tail, beef tail or lamb neck. When fully browned add beef stock, red wine, and salt. Saute separately the onions, garlic, shallots, thyme, parsley, celery and carrots. Add sauteed vegetables to meat mixture, stir to blend, pour into casserole dish and bake for approximately 2 hours or until meat is tender. Serve with black bread and butter over white rice.
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