Spanish style braised oxtails
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Oxtails; disjointed, (up to 4) |
| 3 | tablespoons | Olive oil |
| 2 | Onions; chopped | |
| 2 | Cloves garlic; finely chooped | |
| 1 | tablespoon | Flour |
| 1½ | cup | Beef stock |
| ¾ | cup | Dry red wine |
| ½ | cup | Tomato sauce |
| 6 | Peppercorns | |
| ½ | teaspoon | Dried oregano |
| 1 | Dried red chile pepper; seeded, chopped | |
| 2 | Whole cloves | |
| 2 | Carrots; chopped | |
| 1 | Red bell pepper; chopped | |
| 1 | tablespoon | Chopped parsley |
| 2 | Potatoes; cut in chunks | |
| Salt and pepper; to taste | ||
Directions
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