Oxtail Stew

Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 7
 

Ingredients:

4 pounds oxtails -- cut into 2 inch lengths
1/4 cup flour
1 teaspoon salt and pepper
2 tablespoons salad oil
1 medium tomato -- peeled and chopped
1 medium Onion -- chopped
3 medium carrots -- chopped
2 medium turnips -- chopped
1 clove garlic -- crushed
1 piece bay leaf
3 cups beef bouillon
1 cup port wine
1/2 teaspoon pepper
2 medium leeks -- sliced
 

Preparation:

Coat meat with flour; sprinkle with salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients. cover and cook on low for 7 to 9 hours. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. Let stand a few minutes; skip excess fat off top. If time permits, refrigerate stew; skim off excess cold fat and then reheat stew at serving time.