DIRECTIONS
In a heavy-bottom saucepot, heat the olive oil. Dust the oxtail pieces with a pre-seasoned flour then browning on all sides of the pieces. Remove; set aside onto a paper towel to drain off excess oil.
In a heavy bottom stock pot pre-heat beef broth, garlic, black pepper, onions, red wine and Worcestershire sauce bring to a rolling boil .
Add the browned oxtails and turn down the flame to simmer and cover continue cooking tails 2 1/2 -3 hours occasionally stirring tails as not to stick, adding 2 more cups of hot water as needed when the liquid becomes low, continue cooking oxtails until tender. This method makes it’s own gravy.
Once the oxtail are tender, remove the pieces to a serving dish ladle the sauce over the top. Serve with rice or mashed potatoes even pasta.
Irresistible Chocolate Mani
Shh, this my secret weapon for keeping my husband in a good mood – he loves it
The Best Banana Pudding Ever
Air Fryer Garlic Butter Steak Bites and Potatoes
The Ultimate Guide to Cleaning Your Oven: A Simple Yet Effective Method
Breaking: CBS Offers Tim Allen and Richard Karn $1 Billion for a Non-Woke Sitcom, “Bound to Make Waves”