Oxtails Jardiniere

Mix flour, salt, pepper, thyme or basil, savory, and paprika in a paper bag. Add oxtails to mixture and shake to coat lightly, shaking off any excess.Heat oil and butter in a large, heavy casserole or Dutch oven (one with an enamel or porcelain coating is best).

Over moderately high heat brown oxtails on all sides in two or three shifts, so that they are not crowded in the pot; with a slotted spoon remove them when browned and reserve. Add onion to fat remaining in casserole (adding more oil, if necessary) and saute over moderate heat until wilted.

Add garlic and stir well for a minute or so. Add brandy, if used, and stir well, scraping bottom of pan; then stir in bay leaf, wine, the water, tomato juice, and Worcestershire sauce. Return reserved oxtails to casserole, cover tightly, and simmer until oxtails are somewhat tender (2 to 2 1/2 hours). Check occasionally and add more water if needed to keep stew from sticking.

Add boiling onions, carrots, and potatoes and simmer until meat separates easily from bone and vegetables are tender, about 1 hour longer. (Stew may be prepared to this point, then refrigerated until needed, degreased, and gently reheated to a simmer.)

About 20 minutes before stew is done, drop peas into boiling, salted water to cover and boil just until barely tender (about 2 minutes for frozen peas, 5 minutes for fresh). Drain and reserve.

Remove oxtails and vegetables from sauce with a slotted spoon and keep warm in a heated serving dish. Degrease sauce (if not already done) and pour over oxtails. Scatter peas on top and sprinkle with parsley.