10 oxtail pieces
1/2 bottle cabernet
1 pkg fresh portabello mushrooms stems removed
1 can(s) small tomato paste
1 large yellow onions, sliced thin
2 stalk(s) celery, chopped
3 large carrots, peeled and chopped
16 oz braising sauce of choice.
10clove garlic, peeled.
1 c peeled pearl onions.
4-5 bay leaves.· salt & pepper taste.
1 small red pepper, chopped.
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How to Make Southern Oxtail Stew
This one actually cooked with coals in a Dutch oven, but can easily be done on the home oven. So gather your supplies and prep the dutch oven, by lightly oiling. Preheat oven to 350.
In one pot, a 12 dutch oven. Onion, carrots, celery and peppers in the bottom. Place in Oxtail, next to each other, filling up the pot. Spread out the placement of the garlic cloves, tucking them in between oxtails. Season to taste. I use Sazon, a spice in the ethic part of the supermarket. Throw in a few bay leaves. Pour in 1/2 bottle of Cabernet, and braising liquid. I love a mild BBQ sauce, it’s complete and complex, a big bang for the buck. Top with a few of the veggies, cover and put in oven or top with your prepared coals.
After 45 minutes, take a peek at your masterpiece. Add the Tomato paste and the mushrooms. Rotate your pot in the oven, and let cook undisturbed for another 45-60 minutes. Till your desired tenderness has been reached.
Remove from heat, serve out of the Dutch oven or transfer to large serving platter. Serve with crusty bread. ENJOY!!!