Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter with olive oil in a large stockpot, add pieces of tail. when the meat is brown on all sides , add onion. when onion is a deep gold or has caramelized, add stock, carrot, potatoes, wine, sherry and herbs tied securely in a cheesecloth bag. season with remaining ingredients and simmer until meat is very tender, about 3 hours. remove herbs bag. remove oxtails and separate the meat from the bones; discard bones and return meat to soup. at the same time as the meat add sliced mushrooms and mustard greens. let cook for another 10min. serve as is or over thick noodles.

Target recipe: in a 4-quart dutch oven brown oxtail and onion in hot oil for several minutes. add water, salt and peppercorns; simmer uncovered for about 2 hours. cover and continue to simmer for 3 additional hours. add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. strain stock and refrigerate for an hour or more. in a blender puree the edible meat and vegetables and reserve. remove fat from top of stock and reheat. in a large, dry frypan brown flour over high heat. cool slightly. add the butter or margarine, blend. a little at a time, add the stock and vegetables. correct seasoning and add madeira just before serving.