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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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A rich,thick stew. Add a chunk of cow's foot to this if you can. It makes all the difference! Ingredients:
6 pieces oxtails |
8 ounces stew meat (adjust to taste) |
4 carrots |
2 celery ribs |
4 bell peppers, color based on preference |
1 cup red wine |
1 cup white wine, such as verduzzo |
16 ounces tomato sauce |
4 -6 large heirloom tomatoes |
1 onion |
2 -6 garlic cloves, depending on taste |
tabasco sauce |
Directions:
1. Like most stews, this consists of chopping everything, sweating the onions and garlic a bit in the oil, and then dumping everything into a big pot. I let this simmer overnight. The oxtail was falling off the bone by the end, and it was transcendently good.
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