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Beef hocks with Red Wine Sauce

4 beef hocks, each about 250 gr, or 8 smaller
2 tblsp oil
1/3 lt red wine
1/2 lt beef bouillon
1 tblsp oil
1 small onion
100 gr carrots
100 gr celery
1 dl gravy
Preparation Method:
Heat the oil, fry the seasoned hocks, add the red wine and the broth. Cover and cook for about 50 - 60 minutes (depending on size) at medium heat.
Heat some oil in a pan, braise the fine chopped onions, then add the diced vegetables and braise all for 5 minutes. Then add the onions and vegetables to the meat and roast for another 10 minutes.
If needed or desired, add some gravy to the sauce.
Adjust the sauce and add to the meat.


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