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Cossack Ox-tail Stew
5 lb Oxtails
1/4 c Ham smoked and chopped
2 ea Onions large chopped coarse
2 ea Garlic cloves minced
1/3 c Tomato paste
1 c Potato diced 1/2-inch
2 c Burgundy wine
2 c Stewed tomatos chopped
1 1/4 c Beef broth
Salt to taste
1 tb Peppercorns
2 tb Parsley fresh chopped
Mix flour, salt & pepper, and paprika. dredge the ox-tails in this mixture. Take 2 tablespoons of bacon grease and heat in a large Dutch oven. Cook the ox-tails in this until they are browned on all sides. Remove ox-tails and drain. Cook onion & garlic, reduce heat to medium, and cook for 7-9 minutes. Add parsley & tomato paste cook for 1 minute more, add wine, stir well, add broth, stir well, add ox-tails, bering to abouil, reduce heat to low and cook cvered for 2 hours. Remove cover, stir, and cook until liquid is thickened.
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