Spanish Braised Oxtails (Rabo de Toro a la Andaluza)

3 pounds oxtails, cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 medium onion, cut into fourths
1 bay leaf
4 cup water
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup dry red wine
Minced parsley

Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat until brown on all sides, about 15 minutes. Sprinkle with salt, thyme and pepper; add onion fourths, bay leaf and water. Heat to boiling; reduce heat. Cover and simmer 3 hours.

Remove oxtails with slotted spoon; remove bay leaf. Pour liquid into bowl; skim off fat. Reserve 1 cup of the liquid. Cook and stir chopped onion and garlic in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.

Stir in flour. Gradually stir in wine and reserved cooking liquid. Heat to boiling, stirring constantly; boil and stir 1 minute. Reduce heat; add oxtails. Cover and simmer until oxtails are tender, 1 to 1 1/2 hours.

Sprinkle with parsley.

Yields 4 servings.