OXTAIL RAGOUT WITH OLIVES recipes

Ingredients

• 2-1/2 lbs. oxtails, in 2-3″ sections (this is about the amount of 1 cow’s tail)
• salt
• pepper
• olive oil
• 1 slice smoked bacon, chopped into lardons
• 1 onion, sliced
• 2 cloves garlic, sliced
• 2-1/2 c. beef stock
• 14-oz. can chopped tomatoes
• 1 c. red wine
• 2 bay leaves
• Pinch of dried thyme
• Pinch of dried oregano
• 2 sprigs fresh rosemary
• 2/3 c. Kalamata olives, pitted and sliced
• Dash of red wine vinegar
• chopped parsley

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