Categories: Beef main dish

Ingredients

• 2 carrots, chopped
• 2 medium onions chopped
• 2 celery ribs, chopped
• 6 garlic ribs chopped
• 6 fresh flat-leaf parsley sprigs
• 2 bay leaves
• 2 93-inch) fresh rosemary sprigs
• 5 lbs. oxtails
• 2 tsp. kosher salt
• 1 tsp. freshly ground pepper
• 1/4 cup all-purpose flour
• 2 Tbsp. olive oil
• 2 cups dry red wine
• 1 (6oz.) can tomato paste
• 1 (8oz.) pkg. fresh mushrooms, quartered
• Hot cooked rice

Directions

1. Place first 7 ingredients in a 6-quart slow cooker.
2. Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2batxhes in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
3. Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
4. Cover and cook on low 5 to 6 hours. Add mushrooms; cook 1 more hour.
5. Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Ski fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables and hot cooked rice.

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