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Print this Recipe    Oxtail 08

BASQUE OX-TAIL STEW

3 lbs 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

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

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