Shelly's Recipe

OXTAIL STEW

Category: Stews

3-3 1/2 lbs oxtail, cut into 2-inch pieces
OIL for frying
2 large onions, finely chopped
3 garlic cloves, minced
3 carrots, cut in thick slices
1 green pepper, chopped
4 bay leaves
Salt to taste
1 scant cup red wine
1 scant cup water
1 tbsp unsweetened chocolate powder

Cover bottom of large casserole with oil and heat. Brown pieces about 15 minutes. Add onion, garlic, carrots, green pepper, bay leaves, salt, red wine and water.

Heat to boiling; reduce heat. Skim off foam. Cover and simmer 3 hours. Remove meat to warm platter. Discard bay leaves. Skim fat from broth.

Puree broth in blender until smooth. Pour into saucepan. Stir in chocolate powder and heat through. Check seasonings. Pour over oxtail pieces and serve immediately. For additional sauce, add more red wine or beef broth and chocolate powder. Serves 4-6.

Serve with a hearty Spanish red, a good Cotes du Rhone or a medium red Zinfandel.