Sandra's Awesome Braised Oxtails
Needless to say this was more proof that this relationship had to be put out of its misery. I'd save the tongue to cook after he was gone, which couldn't be soon enough. I can put up with bad habits, idiosyncrasies, kooky relatives and even poorly behaved children, but the one thing I will not tolerate is someone who refuses to eat out of my pasture and off of my plate.
- 2 large oxtails cut in 3" segments
- 6-10 strips of bacon or back fat
- 1 fennel bulb, sliced
- 2 large carrots, chopped
- 2 large onions, chopped
- 6 cloves garlic, peeled
- 2 cups red wine
- 2 cups tomato sauce or crushed tomatoes
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- salt & pepper
In a Dutch Oven, cook bacon until the bottom of the pan is covered with melted fat. Add pieces of oxtail and cook until browned. Remove from pan and set aside. Add fennel, carrots, onions and garlic. Cook for 5-7 minutes until onions are translucent. Return oxtail to the pan and add wine, tomatoes and seasonings. Cover and either simmer on low or place in 300 degree oven for two hours.