BRAISED OXTAILS IN CHIANTI - Chef Kai Chase

Ingredients

• 4 lbs. oxtails, cut into 3″ pieces at the butcher
• ¼ cup EVO
• 2 white onions (coarsely chopped)
• 4 garlic cloves (peeled and smashed)
• 1 large green bell pepper (chopped)
• 1 large red bell pepper (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 1 cup Chianti Reserva (red wine)
• 2 cups organic beef stock
• 6 fresh thyme sprigs
• 1 28oz whole peeled tomatoes (coarsely chopped with the juice)
• 1 tbs. tomato paste
• 1 Tbs. worcestershire sauce
• 1 bay leaf
• 1 Tbs. flour
• salt & pepper ((To Taste))