CFM Recipes

• 4-5 ox tail bones or beef tail bones

• 4 tablespoons oil

• 5 tomatoes, diced

• 4 large carrots diced

• 1 white onion, diced

• 3 daikon radishes, sliced or diced

• 3 golden potatoes, diced

• 1 cup red wine

• 2 1/2 cups of water

Marinade:

• 2 tablespoons Italian dressing

• 2 cloves garlic diced

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

• 1 tablespoon of brown sugar

• 1/2 teaspoon salt

1. In a small bowl combine marinade ingredients in a ziplock back with tail bones and let marinade over night or 1-2 hours in the fridge.
2. Set oven to 400′.

3. Heat a large dutch oven on the stove, high heat with 2 tablespoons of oil for 1 minute or until hot.

4. Add ox tails to the dutch oven and cook for 1-2 minutes on each side to brown them.

5. Place ox tails to the side once done and add in daikon radish, potatoes, onions, tomatoes, carrots and 2 tablespoons of olive oil.

6. Cook on high heat for 1-2 minutes, stirring occasionally.

7. Add tail bones back to the dutch oven and add wine to deglaze the pan.

8. Then add water, cover with a lid and place the dutch oven in the oven for 25-35 minutes to cook.
9. Remove from the oven once done and enjoy!