Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Oxtails; disjointed, (up to 4) |
3 tablespoons | Olive oil |
2 \N | Onions; chopped |
2 \N | Cloves garlic; finely chooped |
1 tablespoon | Flour |
1½ cup | Beef stock |
¾ cup | Dry red wine |
½ cup | Tomato sauce |
6 \N | Peppercorns |
½ teaspoon | Dried oregano |
1 \N | Dried red chile pepper; seeded, chopped |
2 \N | Whole cloves |
2 \N | Carrots; chopped |
1 \N | Red bell pepper; chopped |
1 tablespoon | Chopped parsley |
2 \N | Potatoes; cut in chunks |
\N \N | Salt and pepper; to taste |
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.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@...> on Nov 22, 1997