1/4 pound bacon, cut into lardoons, 1/4-inch pieces

3 garlic cloves, minced

3 cups beef broth

2 cups white wine

1 (14 1/2-ounce) can diced tomatoes

Bay leaf

1/2 teaspoon dried thyme

1 teaspoon anchovy paste

1 cup chopped pitted Kalamata olives

2 tablespoons red wine vinegar

2 tablespoons finely chopped parsley

1. Heat the oil in a large soup pot over medium heat. Season the meat with salt and pepper. Brown the meat in batches, making sure not to crowd the pan. This should take about 4-5 minutes for each batch. Remove to a side bowl and set aside. Add the onions, carrots and bacon, and then saute until the onions are softened and bacon is lightly browned, about 10 minutes.

2. Add the garlic and cook another minute. Return the oxtails to the pot with the broth, wine, tomatoes, bay leaf, thyme, anchovy paste, salt and pepper and bring to a boil over high heat. Reduce the heat to low and simmer for about 3 hours or until the oxtails are very tender and the meat pulls away from the bone easily. Skim the broth occasionally.

3. When the oxtails are tender, add the olives and vinegar and cook another minute. Taste for seasoning. Refrigerate at least overnight.

4. When ready to serve, skim the fat off the top. Gently reheat until simmering. Place in a serving bowl and garnish with parsley. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)