Winter Immune Slow Cook Ox Tails
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3 tablespoons extra virgin olive oil
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1.3 kg Juicy Beef Roast
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600 grams Beef Ox Tail
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2 medium onions, chopped
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2 cloves garlic, finely chopped
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2 potatoes, cut in chunks
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2 carrots, chopped
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1 1/2 cups water
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3/4 cup dry red wine
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1/2 cup tomato sauce
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6 peppercorns
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1/2 teaspoon dried oregano
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1 red bell pepper, chopped
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1 tablespoon chopped parsley
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kosher salt and freshly ground pepper, to taste
PROCEDURES
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Heat the oil in a large skillet over medium-high heat; brown the Beef Chuck and oxtails on all sides.
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Reduce the heat to medium; add the onions and cook for 5 minutes longer.
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Add the garlic and cook for 1 minute longer.
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Add all other vegetables and stir to blend. Cook for 2 minutes
longer.
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Put potatoes in bottom of the Slow Cooker along with carrots.
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Add the Beef Chuck and Oxtail.
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Add the red wine.
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Add the water to the slow cooker along with the tomato sauce,
peppercorns, oregano, cloves, bell pepper, and parsley. Add salt
and pepper, to taste.
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Cover and cook on low for 9 to 10 hours, or until the oxtails are
very tender.
