Oxtail and Foie Gras Verrines, a recipe from the Worldwide Gourmet

Ingredients

• - Oxtail (beef Oxtail)
• - 2 liters (8 cups) red wine
• - 2 carrots
• - 1 onion
• - 2 bouquets of thyme
• - 3 bay leaves
• - 2 leeks (green parts)
• - 2 cloves
• - 1 bunch of flat leaf parsley
• - 1 whole block of Foie gras or goose liver, 500 g / 18 oz.
• - 6 spring onions
• - 3 firm tomatoes
• - Salt and 10 peppercorns