Season oxtail with tenderizer, rosemary, salt, and pepper, and I tablespoon of the onions. Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid. In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder. Cook for 10 minutes. Add carrot sticks. Pour sauce over cooked meat, cover again, and simmer for another hour. Stir constantly to avoid sticking. Serves 4 Cooking time: 2 hours