Ingredients

3 pounds oxtails to 4 pounds disjointed
3 Tbsp. olive oil
2 onions chopped
2 garlic cloves finely chopped
1 Tbsp. flour
1 1/2 C. beef stock
3/4 C. dry red wine
1/2 C. tomato sauce
6 peppercorns
1/2 tsp. dried oregano
1 dried red chili pepper seeded, chopped
2 whole cloves
2 carrots chopped
1 red bell pepper chopped
1 Tbsp. chopped parsley
2 potatoes cut in chunks
Salt to taste
Freshly ground black pepper to taste

Cooking Instructions

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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