Ingredients
- 2 pounds oxtails ,cut into 1½- to 2-inch pieces,(4)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/4 cup flour
- 1 cup onion, chopped fine
- 3 tablespoons olive oil
- 2 cans (30 ounces)beef broth,(15 ounces,each)
- 3 bay leaves
- ½ teaspoon oregano
- 1 tablespoon parsley, minced
- ½ cup red wine
- 1 can(15 ounces) tomato purée
- 8 carrots ,cut into 1½-inch pieces
- 12 small white pearl onions
How to Make
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Step 1: Don’t use the thin ends of the tail, save them for soup.
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Step 2: Season the oxtails with salt and pepper and dust with flour.
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Step 3: Sauté the onion for 2 minutes in oil.
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Step 4: Add the oxtails and brown thoroughly, turning to brown evenly.
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Step 5: Add the broth, bay leaves, oregano, and parsley, and simmer, covered, for an hour.
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Step 6: Add the wine and tomato purée and water equal in amount to the purée.
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Step 7: Simmer for half an hour.
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Step 8: Add carrots and onions and cook until vegetables are tender.
We hope you enjoy this recipe!
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