Steps:
- Dry the oxtails with paper towel. Place seasoned flour in a Ziploc bag, then add the oxtails and shake to coat with flour. Heat butter and olive oil and sauté bacon pieces. Remove bacon and simmer oxtails in resulting fat, remove and drain. Add ¾ of chopped carrots, leeks and onions, and sauté until softened. Add the oxtails, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine and sherry. Bring slowly to a boil and cook for 3-4 hours. One hour before serving, add the remaining carrots and mushrooms and continue cooking, stirring now and then. Just prior to serving, stir in the cream. If you want to thicken the sauce mix some cornstarch with the cream before adding. Enjoy!
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