Oxtail Stew

• 5 1/2 pounds beef tails, in pieces, 2.5 kg. approximately
• flour
• salt
• ground black pepper
• olive oil
• 2 carrots peeled and diced
• 3 leeks
• 4 garlic cloves peeled and minced
• 3 onions peeled and diced
• 2 tomatoes ripe, diced
• 3 bay leaves
• 1 1/2 bottles red wine
• beef stock

1. Sprinkle the oxtail pieces with flour and season with salt and pepper.
2. In a large saucepan, add a generous quantity of olive oil. Cook the oxtails until seared on all side. Remove and set aside.
3. In the same pan, add the carrot, leek, garlic, and onion. Saute for 5 minutes.
4. Add the tomatoes, bay leaves, and a pinch of salt. Stir well and cook for 5 minutes.
5. Add the wine and stir well. Bring to a simmer.
6. Add the oxtails and pour in enough broth or water to cover the meat. Simmer for 3 to 4 hours. Stirring gently occasionally.
7. The meat will be ready when it can be pulled apart from the bone without using a knife. Remove the meat and set aside.
8. Use an immersion blender and puree until smooth. Strain the sauce if needed.
9. Accompany with fries cooked in olive oil.

beef tails, flour, salt, ground black pepper, olive oil, carrots, leeks, garlic, onions, tomatoes, bay leaves, red wine, beef stock

Taken from www.yummly.com/recipe/Oxtail-Stew-531549 (may not work)