Oxtail Stew

3-4lbs of oxtail
1 C red wine
2 C your fav broth (we used cream of mushroom)
3 ts black pepper
1 TB salt
3-4 bay leaves
1 TB basil
1-2 TB fresh thyme
1 TB Worcestershire sauce
12 allspice kernels
1 C tomahtoe sauce (We used 4 homegrown tomahtoes)
1 large onion
4 cloves of garlic, crushed
3-4 carrots cup into 1-2 inch pieces.

1. Put everything except the last 3 ingredients in a pressure cooker for 45 minutes on medium high heat.
2. Do 20 butt-to-heels squats
3. Add the last 3 ingredients, stir well and simmer on medium heat for 15-20 minutes.


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