3 lb Oxtails, disjointed, (up to 4)
3 tbsp Olive oil
2 Onions, chopped
2 Cloves garlic, finely chooped
1 tbsp Flour
1 1/2 cup Beef stock
3/4 cup Dry red wine
1/2 cup Tomato sauce
6 Peppercorns
1/2 tsp Dried oregano
1 Dried red chile pepper, seeded, chopped
2 Whole cloves
2 Carrots, chopped
1 Red bell pepper, chopped
1 tbsp 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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