Country Oxtails Dinner Recipe

Preparation: Preheat oven to 350 F. Sprinkle the oxtails liberally with salt and pepper on both sides, then sprinkle with the flour. Coat the bottom of a heavy oven-proof Dutch oven or deep skillet with the olive oil . Brown the oxtails on all sides and remove to a platter. Add the wine to the hot pan and boil for two minutes, scraping up all the browned bits from the bottom. Add the beef broth, Worcestershire sauce , tomato sauce, oregano , basil , bay leaf, and garlic . Stir to combine and return oxtails to the pan. Cover tightly, place in the preheated oven, and bake for 2 hours. Let cool. Place oxtails in a container. Pour gravy in a separate container. Refrigerate at least 4 hours or overnight. Skim fat from the gravy . Return gravy and oxtails to the Dutch oven and bring to a simmer. Add mushrooms , sweet onion wedges, red potatos, and carrots to the pot. Cover and simmer until potatoes are almost tender. Add sugar snap peas and simmer another 5 minutes. Serve oxtails with the vegetables and pan gravy . Yield: 4 servings