Oxtails of the Evening

I was inspired by Frank Fiariello to make slow cooked oxtails. Yesterday, he posted a great recipe for special beef stew using a bottle of wine, garlic and peppercorns, served with blackeye peas.

My recipe is similar to his, but with my own Anastasia Flava.

(Do not stir this; just layer as I say, please …)

In a crockpot (empty, please) toss in about 2 to 3 lbs. of CLEANED beef oxtails.

Sprinkle with 2 tablespoons of Worcestershire Sauce

Peel an entire bulb of garlic and place all of the cloves throughout the meat.

Generously (to taste) grind fresh black peppercorns on top

Add an envelope of dry Onion Soup Mix

Throw in a few (about 3 Bay Leaves) – remember to remove these before serving.

To the bottom of the crockpot, add one 10-1/2 oz. can of Beef Broth AND

An entire bottle of red wine – I used Shiraz, because it was here.

Cover and slow cook on high for 4 hours.

Add one bag of frozen vegetables – any kind.

Cook for one additional hour.

I served this two ways; plain with just the vegetables, and on top of some seasoned blackeye peas. Both were wonderful. Thank you, Frank.