Braised Ox Tails Recipe

• 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

1. Roll the oxtails in seasoned flour, and brown in oil in warm skillet.
2. Transfer to ovenproof casserole.
3. Add in carrots, garlic and onions to the skillet, and brown well.
4. Transfer to casserole, and add in the wine and seasonings.
5. 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.
6. Serve over rice, with a green vegetable, and green salad... and more good red wine!
7. !

oxtails, vegetable oil, carrots, garlic, white onions, red wine, bay leaf, thyme

Taken from cookeatshare.com/recipes/braised-ox-tails-90650 (may not work)