DIRECTIONS
In a heavy-bottom saucepot, heat the olive oil. Dust the oxtail pieces with a pre-seasoned flour then browning on all sides of the pieces. Remove; set aside onto a paper towel to drain off excess oil.
In a heavy bottom stock pot pre-heat beef broth, garlic, black pepper, onions, red wine and Worcestershire sauce bring to a rolling boil .
Add the browned oxtails and turn down the flame to simmer and cover continue cooking tails 2 1/2 -3 hours occasionally stirring tails as not to stick, adding 2 more cups of hot water as needed when the liquid becomes low, continue cooking oxtails until tender. This method makes it’s own gravy.
Once the oxtail are tender, remove the pieces to a serving dish ladle the sauce over the top. Serve with rice or mashed potatoes even pasta.
Taylor Swift Is Considering Leaving the US Permanently: “What Did I Do Wrong?”
My Wife Gave Birth to a Baby with Black Skin – When I Found Out Why, I Stayed with Her Forever
BEEF BURRITOS
Yellowed plastic trays, the foolproof method to degrease them in just a few seconds
Elon Musk’s $5,000 Tesla House Unveiled: A Game-Changer in Affordable, Sustainable Living
My Husband Didn’t Save Me Any Food for Dinner While I Was Feeding Our Newborn Son
