Red Wine Stewed Oxtail

Ingredients

• 1  bay leaves 
• 16 oz canned tomatoes chopped canned
• 3 cloves garlic roughly chopped
• 6 servings olive oil 
• 2 lbs oxtail 
• 6 servings red wine 
• 6 servings salt and pepper 
• 1 medium onion yellow sliced

Equipment

• pressure cooker

Directions

1. In a large stockpot or pressure cooker, brown the onions, garlic and oxtail in a splash of olive oil. After browning, add the red wine (and chicken stock if you need more liquid) until it just covers the oxtail. Toss in the bay leaf, a good pinch of salt and freshly cracked black pepper.Bring to a boil, then reduce to simmer; cover. If you are using a stockpot allow the oxtail to simmer for a few hours, or until the meat starts to fall easily from the bone. If you are using a pressure cooker, cook for about 40 minutes.