Oxtail Salad

• 1 oxtail
• Vegetable oil, as needed
• 4 whole carrots, peeled
• 2 whole

Sear the oxtail in vegetable oil and then place into a 3 inch deep curved roasting pan. In a separate pan, clean and dice carrots and onions and roast until brown. Add red wine and reduce by half. Add veal stock, garlic, bay leaves and the oxtail. Roast in