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.
Turkish Focaccia with Herbs and Cheese – A Mediterranean-Inspired Delight
Crispy Crunchy Parmesan Potatoes
Brussels sprouts in cream cheese mustard sauce!
When I made this, my kids asked for seconds. This recipe is going to be a regular go-to for us
Creamy garlic shrimp
Peace lily, forget water: water it with it and it will serve you forever.
Rich man challenged a redneck to a bet but he was shocked with what followed…
I Was Reading My Grandkids a Book about a Secret Chamber When Suddenly, They Revealed That Their Parents Had One Too
HOMEMADE KRISPY KREMES
