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1 lb. oxtail
3 Tbsp. oil
1 rib celery, chopped
1 carrot, chopped
1 onion, chopped
8 Tbsp. flour
salt, pepper and paprika
1/4 c. red wine
2 qt. water

Cut up oxtail into pieces and brown with vegetables.
Dust with the flour; cook in oil and fill with the water.
Bring to a boil and cook until meat is soft. Remove meat from
bones. Return to soup. Add wine and serve.

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