Instructions: Mix flour, salt & pepper, and paprika. dredge the ox-tails in this mixture. Take 2 tablespoons of bacon grease and heat in a large Dutch oven. Cook the ox-tails in this until they are browned on all sides.

Remove ox-tails and drain. Cook onion & garlic, reduce heat to medium, and cook for 7-9 minutes. Add parsley & tomato paste cook for 1 minute more, add wine, stir well, add broth, stir well, add ox-tails, bering to abouil, reduce heat to low and cook cvered for 2 hours. Remove cover, stir, and cook until liquid is thickened.

Donald R. Houston

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.