Slow-cooked and smoked oxtails in red wine

Ingredients

3 kg oxtails

1 piece of fresh Italian bread

50 ml olive oil

750 ml red wine

5 onions

1 tsp black pepper

5 tbsp salt

1 tbsp smoked paprika

1 tbsp turmeric

1 tablespoon cumin

1 tbsp coriander

5 chopped garlic cloves

10 pcs mushrooms

2 liters of water

3 pcs carrots

3 vnt paprikos

1 piece of zucchini

1 pc per pair

100 g parsley

Production process:

Tie the oxtails and prepare to smoke for 2 hours over the coals. After two hours, remove from the coals and cut into pieces across the joint. Heat a pot, add olive oil and place the cut tails in the pot. Cook for 10 minutes. brown on all sides. Add wine, spices and hot water. Simmer over low heat for 3 hours. Add the prepared cut vegetables and mushrooms and simmer for 30 minutes, stirring occasionally. Prepare the Italian bread for serving (cut and remove the pulp from the bread and form into a bowl shape). After 30 minutes, add the chopped parsley and place the oxtail stew in the prepared Italian bread.

Bon Appetit!