Slow Braised Oxtail Recipe 465

Steps:

• Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
• Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

Steps:

• In a large casserole dish, marinate the oxtail with balsamic vinegar, garlic, and thyme. Let it marinate overnight or up to 24 hours. Remove the oxtail from the marinade and pat dry. Season with salt. Set aside, reserving the marinade. Preheat a large cast iron skillet over medium-high heat with your fat of choice. Brown the oxtail on all sides and set aside on a plate. Discard some of the oil if there is too much for sautéing. Add the carrots, celery, shallots, garlic cloves, and thyme. Sauté a few minutes just for color. Remove and set aside. Wipe out any excess oil again and return the oxtail once more. Pour the reserved marinade and stir to deglaze. Bring to a boil, then reduce so it is a low simmer. Continue cooking, topping with water as needed {it should be nearly covered as it cooks} for 2-2 1/2 hours. Add the vegetables and simmer another 20 minutes. Strain liquid into a saucepan and reduce over high heat until thickened slightly. Be sure to keep the oxtail covered so it doesn't lose its heat. Serve 2-3 pieces of oxtail with vegetables with accompanied sauce. I served it with sweet potato wedges also.

Steps:

• Remove all excess fat from the oxtail then debone leaving all the meat intact (bones can be used for stock.) Roll the oxtail back up with caul fat (optional) and tie with butchers twine about 1 inch apart. In a very hot roasting pan sear off the oxtail on all sides then remove. In the same pan roast off the mirepoix then add the red wine, reduce, and add the stock, bring to a simmer. Add the oxtail back in and cover with foil and place into a preheated 325-degree oven and braise for approximately 2 hours. When oxtail is tender remove pan from the oven and remove the oxtail and cool. Strain the braising liquid and reduce to a sauce consistency, check seasoning. Slice the oxtail into 2-inch logs, reheat in the sauce. Remove the butcher's twine, slice and serve.

Steps:

• Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
• Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
• Cover and cook on LO heat for 8-9 hours.