Braised Oxtail by Eric Garcia, QLD Preparation 30 Cooking 2h 30' People 8 Difficulty Ingredients 3 Kg Beef Oxtail 4 Tomatoes 3 Onion Rosemary Pinch of Black Pepper 3 Bay Leaf 200 gr Plain Flour 1 Bottle red wine 1 Leek 1 Kg Potatoes 3 Carrots Thyme Pinch of Claves Olive Oil 100 gr White wine Elaboration method 1# Method Peeled the Onion and Carrot and cut them in small diced, together with the leek On the pressure cooker, add a bit of olive oil to sautéed the veggies In the meantime, in another pan, flour and seasoning the oxtail and sealed in the hot pan and reserve. Once the veggies are soft, add the oxtail to the pressure cooker, make a bouquet with the spices and put in on the pressure cooker with the tomato. Cover with water and cook it for one hour and half. In another pot, add the red wine bottle and boiling until caramelized, be careful don’t burnt the wine. Once pressure cooker is done after one hour and half, take off the oxtail and blend the stock After blend the stock, add into the pot where the caramelized red wine is and add the oxtail. Cook it for another hour. In the meantime, peeled the potatoes and cut into wedges, place them in water In another pan, add olive oil and when is in 146 degress add the potatoes and cook them until brown and crunchy outside and massy inside.