INGREDIENTS:5 lbs. beef oxtails 1 cup Spanish onion 1 cup turnips, medium dice 1 cup salsify, peeled and sliced ½ cup carrot, medium dice 3 Tbsp. garlic, minced 1 cup white wine 2 qts. beef stock to taste, salt and pepper 2 cups baby red potatoes, halved 4 Tbsp. olive oil DIRECTIONS:In pan with 4 Tbsp. olive oil, sear oxtails until they are golden brown. Remove them from the pan. In same pan, sauté onions, salsify, turnips, carrots and garlic for 5 minutes. Add the white wine and cook for ...
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