Ingredients
- 3 lb oxtails
- disjointed Flour
- salt and pepper Beef stock
- 3 Tbsp. vegetable oil
- 1 c. diced carrots
- 1 clv garlic
- chopped
- 12 sm whole white onions
- peeled
- 2 c. dry red wine
- 1 x bay leaf
- 1 pch thyme
Instructions
- Roll the oxtails in seasoned flour, and brown in oil in warm skillet.
- Transfer to ovenproof casserole.
- Add in carrots, garlic and onions to the skillet, and brown well.
- Transfer to casserole, and add in the wine and seasonings.
- Add in beef stock to cover, sprinkle with salt and pepper, cover and bake 2 1/2 to 3 hrs, or possibly till meat is tender.
- Serve over rice, with a green vegetable, and green salad... and more good red wine!
- !
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