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.
Tennessee Peach Pudding
Seared Filet Mignon with Shallot Peppercorn Cream Sauce
I brought these to the party, and they were gone before I could grab one myself
Simple Tunisian Fricassee Recipe to Make
Why you should never use the quick wash cycle. Remember once and for all
Yellowish toilet bottom, run to the kitchen to get rid of it immediately: just one drop is enough
TRADITIONAL STUFFED CABBAGE ROLLS
How To Use Three Bay Leaves To Parfume The Entire House
Cheesy Texas Toast