| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Crockpot, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Oxtails; disjointed, (up to 4) |
| 3 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 2 |
|
Cloves garlic; finely chooped |
| 1 |
tb |
Flour |
| 1 1/2 |
c |
Beef stock |
| 3/4 |
c |
Dry red wine |
| 1/2 |
c |
Tomato sauce |
| 6 |
|
Peppercorns |
| 1/2 |
ts |
Dried oregano |
| 1 |
|
Dried red chile pepper; seeded, chopped |
| 2 |
|
Whole cloves |
| 2 |
|
Carrots; chopped |
| 1 |
|
Red bell pepper; chopped |
| 1 |
tb |
Chopped parsley |
| 2 |
|
Potatoes; cut in chunks |
|
|
Salt and pepper; to taste |
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.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland
<kirkland@gj.net> on Nov 22, 1997
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”