Source: Darius Willams / dariuscooks.com
Ox Talis
3 pounds of ox tails
1 bottle of good Cabernet
2 teaspoons of beef bouillon
2 bay leaves
1 teaspoon of dried Italian herbs
2 cups of diced vegetable mix (onions, celery, bell peppers, and garlic)
Cabernet Braised Ox Tails with Mascarpone Mashed Yams was originally published on myhoustonmajic.com
