Oxtail Stew - edible Southeastern Massachusetts

Ingredients

• 4 pounds oxtail, crosscut in 1″ to 2″ pieces
• 3 onions, peeled and roughly chopped
• 1 teaspoon salt
• pepper
• ¼ cup flour
• 2 tablespoons olive oil
• 16 ounces Worcestershire sauce
• 8 large tomatoes, chopped (or a 28-ounce can)
• 3 tablespoons minced herbs—rosemary, thyme, parsley
• ½ teaspoon ground cloves
• 2 cups red wine
• 2 pounds potatoes, peeled and cut into 1” cubes