3 T. olive oil
3½ lbs. beef oxtails, cut 1½-in. thick
1 large onion
1 T. chopped garlic
1 c. carrots, cut 1½-in. thick
1 c. celery, cut 1½-in. thick
3 T. pine nuts
1 c. dry white wine (or substitute water)
1 28-oz. can diced tomatoes
3 T. fresh, chopped parsley
1 t. fresh, chopped rosemary
1 t. fresh, chopped sage
1 t. salt
2 t. fresh ground pepper
Place olive oil in skillet over medium-high heat. Add oxtails and brown on all sides. Add meat to slow cooker. Add the onion, garlic, carrots, celery and pine nuts to skillet with remaining oil from oxtails. Sauté 5 minutes. Add all from the skillet to the slow cooker, along with other remaining ingredients. Cook on medium heat, covered, from 3½ to 4 hours. Serve over egg noodles or mashed potatoes.
Eva Braganini, Mattawan
