Autumnal Oxtail Stew – 50Hertz Tingly Foods

Ingredients

• 3-4 pounds oxtail
• 1 cup AP flour, seasoned with salt and pepper
• 2 large yellow onions, sliced
• 3 large carrots, peeled and cut into bite size pieces
• 3 large jalapeno peppers, diced with seeds
• 6 cloves of garlic, minced
• 3 tbsp of Worcestershire sauce
• 1 cup dry sherry, or beef broth
• 1/2 box of pitted dry prunes
• 3 Bay leaves
• 1 tbsp each dried rosemary and thyme
• 1 tsp cinnamon
• 1 tsp cumin
• 4 cups beef broth
• Fresh cilantro
• 50 Hertz Red Sichuan Pepper oil