Oxtail Stew

Oxtail Stew 4-5 pounds trimmed oxtail 1 large onion 1 large bell pepper 1/2 roasted red pepper 5 cloves garlic minced 2 stalks celery 2 pounds potatoes cut 4 large carrots 3 tablespoons beef base 5 cups beef broth (use your judgement) 2-3 bay leaves Sprig of thyme Red pepper flakes Salt Pepper Garlic powder Paprika 1/4 cup flour 1/4 cup bacon grease In a large resealable bag add oxtails, onion, peppers, celery, bay leaf garlic, thyme, 1/2 cup beef broth, seal tightly and refrigerate overnight. Remove oxtail from fridge and lightly coat them with flour. Bring a heavy pot to med high heat, add bacon grease and sear the oxtails on all sides until browned well. (Do not crowd the pot while doing this, brown 3 or 4 at a time then place on a sheet pan and set aside until all are done) In the same pot add the onions, peppers, celery, garlic and sautee until the vegetables begin to get translucent. Add 3 tablespoons bacon grease and 3 tablespoons flour to the pot and stir until brown. Add beef stock, beef base, bay leaves sprig of thyme pepper flakes, garlic powder, salt and pepper to taste. Stir well reduce heat to medium and return oxtails to the pot. Cover and let cook for about 2 hours stirring every 30 minutes......adjusting heat as necessary. Add potatoes and carrots to the pot and allow to cook another 30 to 40 minutes. Please use your judgement as to how thick/thin you would like your gravy and just how tender you want the oxtails. My total cook time was about 3 1/2 hours.