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.
PEACHY PEACH DUMPLINGS
How to Multiply Your Lemon Tree with the Power of Aloe Vera and Turmeric
Richard Gere has increasingly appeared in the media recently, not because of his new movies but because of news about his personal life.
7 Machine Washing Mistakes Everyone Makes
The Art of Selecting the Perfect Watermelon: A Guide to Sweetness and Ripeness
RUDE CUSTOMER THROWS COFFEE ON MY MOM – WAIT UNTIL YOU HEAR HOW I MADE HER REGRET IT!
