Ingredients:

1 kilo oxtail pieces

1½ tsp salt

1 tsp black pepper

1 tbsp olive oil

3 tbsp flour

1 medium onion, sliced

2 medium carrots cut into 1 inch pieces

1½ inch piece of ginger, sliced

3 garlic cloves, sliced

1 bay leaf

10 sprigs thyme

3 whole scallions

two beef cubes in ½ liter boiling water, well dissolved

½ liters red wine

2 tbsp tomato paste

1 tbsp Worcestershire sauce

150 grams frozen peas

Directions:

1. Season oxtail pieces with salt and black pepper and lightly coat with flour.

2. Heat oil in a large skillet and brown oxtails on all sides.

3. Put all ingredients in the slow cooker and stir. Cover and cook on high for 4 hours and low for 4 hours.

4. Enough for six portions.

Bon Appetit!