Ingredients :
 6 pounds of oxtail chunks
2 cups flour
¼ cup olive oil
4 cloves garlic sliced then mashed in salt to puree consistency
Salt and pepper
3 cups crushed tomatoes with juice
1 cup red wine
3 bay leaves
1 red onion chopped
2 pounds carrots peeled and chopped into large chunks
6 pounds potatoes peeled and chopped into large chunks Water, to cover
Directions :
Put flour in a shallow bowl and season it with salt and pepper. Rub the meat with the flour and shake off the excess. Heat olive oil in a large stock pot when it is hot put the meat in it. Let it brown on both the sides for about 3 minutes per side. Remove the meat from the pan and set aside.
Add red onion and garlic to the pot. Then add red wine, brown meat and crushed tomatoes.
Add bay leaves and enough water to cover the meat. Simmer over low heat for 2 ½ hours. Add potatoes and carrots in the bowl and cook it more for 45 minutes. |
