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17Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. oxtails
- 1 tsp. olive oil
- 1 can beef broth
- 1 cup red wine
- 1 Tbsp. worcestershire sauce
- 6 cloves garlic (large ones cut in 1/2)
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 2 bay leaves
- 8 oz. tomato sauce
- 1/2 Vidalia onion (cut into 6 wedges)
- 6 red potatoes (small new, cut in 1/2)
- 4 medium carrots (cut into 2-inch lengths)
- 1 rice (pot hot buttered)
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
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Reviews(7)
Jacci R. 2 years ago
I did not put it in the oven but on top. I added green peppers and forgot the potatoes, added more wine. It was for my husband as I stopped eating meat 2 years ago. He loved it!!
Tasha 2 years ago
Delicious.
Followed the recipe. I marinated my oxtails overnight with seasoning, onions, and worchestire sauce.
Abbie Livingston 4 years ago
Recipe was great, my dish turned out wonderful everyone was very pleased
Amy Testa 5 years ago
excellent! Recipe does not specify hot sauce or how much so I kicked about 8 good shots of mcilhenys tobasco..
cook time w veggies added in Dutch oven are also too short; Cooking at least additional hour.