Spanish Style Braised Oxtails
| Yield: | 1 Servings |
| Categories: | Beef, Slow Cooker |
| 3 | lb | Oxtails; disjointed, (up to 4) |
| 3 | tb | Olive oil |
| 2 | Onions; chopped | |
| 2 | Cloves garlic; finely chooped | |
| 1 | tb | Flour |
| 1 1/2 | c | Beef stock |
| 3/4 | c | Dry red wine |
| 1/2 | c | Tomato sauce |
| 6 | Peppercorns | |
| 1/2 | ts | Dried oregano |
| 1 | Dried red chile pepper; seeded, chopped | |
| 2 | Whole cloves | |
| 2 | Carrots; chopped | |
| 1 | Red bell pepper; chopped | |
| 1 | tb | Chopped parsley |
| 2 | Potatoes; cut in chunks | |
| Salt and pepper; to taste |
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