My friend, Sheila, picked up a package of oxtails at the market and asked me for a recipe. I didn't have one. In fact, I don't think I've ever eaten oxtails. "Don't worry, I'll find one" she said. "How about if I feature you on the blog when you make the stew?" And we agreed that I'd do just that.
Now, I was going into an explanation of the particular cut of meat that is oxtail. After some research, the weather seemed to be a better topic to discuss!! The weather has turned nasty again. Yesterday was to have been the birthday gathering of the January birthday ladies. We had to postpone due to snow, blowing and drifting snow and extreme cold. Friday is the new date.
Here is Sheila's recipe along with her photo. Her family gave the recipe a big thumbs up. I wish I had a package of oxtails to roast on this snowy day in the midwest.
3 pounds of beef oxtails
3 Tbsp oil
1/2 cup flour
2 tsp herbs de Provence
Salt and pepper to taste
6 carrots, 2 of them diced and 4 in large pieces
2 onions, 1 diced and 1 in large pieces
5 cloves garlic, minced
3/4 cup red wine
1/2 cup water
1 6 ounce can tomato paste
Preheat oven to 350 degrees
1. Mix the flour and herbs de Provence together. Dredge the oxtails in the mixture.
2. Heat the oil in a large Dutch oven. Add the oxtails and brown on both sides. Remove from the pot.
3. Add the diced carrots and onions to the pot and saute for two minutes to soften. Add the garlic and saute for another minute. Add the wine and cook, stirring, for another minute. Stir in the tomato paste.
4. If your Dutch oven does not have a tight-fitting lid, cover it tightly with aluminum foil and then the lid. Roast for 1 1/2 hours. Turn the oxtails over and roast for another 1 1/2 hours.
5. Add the vegetables. Cover the pot and reduce the heat to 250. Roast for another 2 hours.
6. Remove the pot from the oven and let it stand for at least a half hour before serving.
7. Serve with mashed potatoes, a salad and a bottle of good red wine.