Name: Spanish Style Braised Oxtails
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

Are you glorying in your graces or your talents? Are you proud of yourself, that you have had holy postures and sweet experiences?... Your flaunting poppies of self-conceit will be pulled up by the roots, your mushroom graces will wither in the burning heat, and your self-sufficiency shall become as straw for the manure pile. If we forget to live at the foot of the cross in deepest lowliness of spirit, God won’t forget to make us feel the pain of His rod.

C.H. Spurgeon

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”