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.
