Created by dienia b on July 18, 2022
Step 1: Don’t use the thin ends of the tail, save them for soup.
Step 2: Season the oxtails with salt and pepper and dust with flour.
Step 3: Sauté the onion for 2 minutes in oil.
Step 4: Add the oxtails and brown thoroughly, turning to brown evenly.
Step 5: Add the broth, bay leaves, oregano, and parsley, and simmer, covered, for an hour.
Step 6: Add the wine and tomato purée and water equal in amount to the purée.
Step 7: Simmer for half an hour.
Step 8: Add carrots and onions and cook until vegetables are tender.