Spanish style braised oxtails

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

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