Oxtail Stew

Recipe provided by Palani Ranch

2 oxtails (about 5 lbs)
3 medium chopped onions
4 large closes of finely chopped garlic
1 28 oz. can solid packed stewed tomatoes [tomatoes from local producers would be better]
1 t. ground thyme
3/8 cup Worcestershire sauce
1 round T. brown sugar

Do not add liquid.  Cook all ingredients in a Dutch oven in the oven at 350 degrees for 2 1/4 hours, then, if you like add carrots, celery, small potatoes, peal onions and continue cooking at 300 degrees for 3/4 hour.  If more liquid is desired, sparingly add chicken broth.  Best if stew cools overnight, is degreased, and then reheated.