Cut  oxtails at the joints and separate into pieces. Brown oxtail in a heavy stock pan at high temperature. When half way browned  add 1/2 cup diced celery, 1/2 cup onion and 1/3 cup diced carrots and cook until vegetables brown off as well. De-glaze pan with a brown stock . Simmer until meat from the bones is tender about 2 hours. Make sure you have enough stock to cover the bones at all time.

Remove the meat bones and strain the broth, add a cup of chopped tomatoes, one bay leaf , few peppercorns and 1/2 cup chopped parsnip  . Adjust the taste with ,salt ,pepper thyme, garlic.

Return stock pot to heat, add all meat from the bones and cook until parsnip is tender.Add a cup of Sherry cooking vine. Simmer  for 30 more min. skim the top for any extra fat if necessary ….needs to be served hot.

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