| Spanish Style Braised Oxtails
3 pounds Oxtails, disjointed,
3 tablespoons of Olive oil
2 Onions, chopped
2 Cloves garlic, finely chopped
1 tablespoon of flour
1 1/2 cups of beef stock
3/4 cup of dry red wine
1/2 cup of tomato sauce
6 Peppercorns
1/2 teaspoon of dried oregano
1 Dried red chile pepper
2 Whole cloves
2 Carrots, chopped
1 Red bell pepper, chopped
1 tablespoon of chopped parsley
2 Potatoes, cut in chunks
Salt and pepper; to taste |
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Brown oxtails on all sides in oil in skillet. Add onions and garlic and cook 5 minutes. Sprinkle flour over the meat, blend well and cook 2 minutes. Add the meat and remaining ingredients to the crock pot, placing potatoes in the bottom. cover and cook on low 8 to 10 hours. |
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