Chatholic Church Memeber Ship Form

INGREDIENTS

A oxtail about 1200 grams, cut into pieces at the joints

A small ham bone

50 g fat

250c.c dry white wine onions

Two Two Two garlic carrots

One liter of vegetable broth or beef

Four ripe tomatoes

Two bay leaves One sprig of thyme

olive oil 125c.c V / E

A little flour

Sal, two nails and peppercorns

PROCEDURE

Chop the garlic and onions, carrots cut into thick slices, grate the tomato and chop the bacon.

half the oil in gilded tail pieces of floured and salted. Book.

The resulting oil, brown them well the bacon, garlic and carrots, add the wine and let it evaporate, add the chopped tail, the ham bone and broth. We went down to a simmer and let cook for one hour. In the remaining oil fry the onion, tomato, bay leaf, pepper and thyme , add the cloves and fry few minutes, then remove the excess oil and add this sauce to stew tail. Correct salt and cook for another hour and a half (until this tender)

We serve with fresh vegetables or fried potatoes and peas sauteed with ham