Basque Ox tail Stew
Ingredients
- 3 pounds ox-tails
- 2 garlic cloves
- 3 carrots, sliced
- 3 onions, chopped
- 3 green peppers, chopped
- 1 pint dry red wine
- 5 Tbsp flour
- 4 cups beef stock
- salt
- oil
Instructions
Salt and flour the oxtails. Saute on the oil until golden. Put in a pot and cover with beef stock. Add onions and garlic to the frying oil, and fry until golden. Add the flower and mix. When it acquires a dark color, add wine and a a bit of beef stock. Puree everything. Add the sauce to the oxtails. add green peppers and carrots. Cook everything for about 2 hours. It the sauce remains too liquid, remove oxtails and boil quickly until it's reduced and/or add some cornstarch. serves 4
