b'Cover and briskly simmer for 30 minutes. Add 1 cup of water about every 30 minutes and stir occasionally to keep the meat submerged so it becomes succulent. Simmer for 2W to 2V hours. Check the oxtails to see if they are almost tender: The meat should be easily penetrated witha fork or chopstick, but remain on the bone.While the oxtails are braising, heat 1 tablespoon oil in a small frying pan. Add the pearl onions. Pan-fry until the outside becomes lightly browned on the top and bottom. (This helps the onions maintain their shape.) Add the carrots and stir for 1 minute. Add the onions and carrots to the oxtails and bring to a boil. Simmer uncovered for about 30 minutes until the onions and carrots are tender and the sauce becomes slightly reduced.To thicken the sauce, stir in enough cornstarch paste to make a medium-consistency sauce. Add the cherry tomatoes and simmer for 2 or 3 minutes. They should remain intact and not burst.Total cooking time should be around 3 hours, or until the meat becomes fork-tender, silken and succulent.TO SERVE:Transfer the stew to a large heatproof serving bowl, clay pot or casserole. Serve with steamed rice, cooked pasta or crusty bread.chefs tips: Oxtails are economical and full of flavor. You will be rewarded with a succulent stew if you dont rush the cooking process and if you test the meat for tenderness as it cooks.This stew is tastier the second day. After cooking, cover and refrigerate. Remove the fat andadd a little water if needed before reheating. Make sure the oxtails are thoroughly heatedbefore serving.CHEF STELLINOS SUGGESTED WINE PAIRING:Two Oceans Cabernet Sauvignon28'