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Categories:
oxtails tomatoes carrots stalks celery onions potatoes olive oil beef stock salt peppercorns marjoram thyme ginger frozen veggies
Viewed: 31 - Published at: 7 years agoIngredients
- 3 lb. oxtails
- 1 (28 oz.) tomatoes
- 3 carrots, sliced
- 4 stalks celery with tops, sliced
- 3 onions, diced
- 3 potatoes, diced
- 4 Tbsp. olive oil
- 4 1/2 c. beef stock
- 2 tsp. salt
- 6 peppercorns
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. ginger
- 2 (10 oz.) pkg. frozen veggies (I like lima beans)
Method
- Brown meat in olive
- oil
- in the bottom of a big pot or frying pan,
- if using
- crock-pot.
- Dump
- all
- the
- other ingredients in and simmer
- for
- hours or so.
- I just put it all in a stockpot
- and cook it overnight, covered, at 250° in the oven.
- You have to cook
- it a long time so the meat falls off the bones, otherwise it's frustrating.
