1. Have a butcher split and bone 2 large oxtails.
2. Mix 3/4 pound ground lean beef, 1/4 pound ground fat pork, 1 cup bread crumbs, 2 lightly beaten eggs, 4 finely chopped mushrooms, 1/2 teaspoon thyme, salt and pepper.
3. Take the mixture and stuff the tails.
4. Sew up the tails with kitchen thread.
5. Wrap them in muslin.
6. Tie the ends securely.
7. Place the tails in a heavy kettle with water to cover it.
8. Add 1 carrot, 1 onion stuck with 4 cloves, 1 stalk of celery and a bay leaf.
9. Bring the water to a boil.
10. Simmer for 3 hours, uncovered.
11. Add boiling water as needed.
12. In a sauce pan, sauté 3 carrots, 3 onions and 1 clove of garlic in 2 tablespoons of butter until it’s well browned.
13. Add a little salt and pepper.
14. Add the tails on top.
15. Add 3 cups of the broth the tails were cooked in.
16. Cover the saucepan.
17. Cook for about 1 hour.
18. Remove the tails to a hot platter.
19. Unwrap the tails.
20. Thicken the sauce with 2 table spoons beurre manié.
21. Strain the sauce over the oxtails.

List of ingredients required:

• 2 large oxtails.
• 3/4 pund ground lean beef.
• 1/4 pound ground fat pork.
• 1 cup bread crumbs.
• 2 eggs, lightly beaten.
• 4 mushrooms, finely chopped.
• 1/2 teaspoon thyme.
• Salt.
• Pepper.
• 1 carrot.
• 4 onions.
• 4 cloves.
• 1 stalk of celery.
• 1 bay leaf.
• 3 carrots.
• 1 clove of garlic.
• 2 tablespoons of butter.
• 2 tablespooons beurre manié.