did you say were having cow's butt for dinner?

the title says it all.. shell asks whats for dinner? i said oxtail.. and she replied cows butt? i am not eating cows butt for dinner.. with that being said she had 2 helpings.. ha ha.. i went to a local mexican market by my office and asked for 4 lbs of oxtail.. they were huge and meaty and the meat literally fell off the bone and the sauce was so rich and yummy and over garlic mashed taters truly a splendid sunday supper! its decadent and scrumptious! when i googled recipes i found many many stews and well the word stew totally turns my stomach so i discarded anything with that word.. what i was envisioning was a thick red sauce with chunks of meat.. and no recipe i found was offering that so i improvised and took my short rib recipe and adjusted it.. if you notice i took the picture on the same plate so they actually look alot alike oops.. better get different plate...

prep time: 20 minutes
cooking time: 4 hours
servings: 4-6

4 lbs oxtails
1 large sweet onion, chopped
2 ribs of celery, chopped
2 carrots, peeled and chopped
2 garlic cloves
1 can of tomato paste
1 (28oz) can of crushed tomatoes
2 cups red wine
2 cups beef broth
1 bunch fresh thyme
4 tsp. smokey paprika
salt and pepper
olive oil

season oxtail with salt and pepper.. coat a large heavy bottom dutch oven with olive oil.. 2 swirls around the pan.. and bring to a high heat.. add oxtails and brown on all sides.. about 2-3 minutes per side.. (you might have to do in batches depending on the size of your dutch oven) pre heat your oven to 275 degrees (f).. once all of them are browned removed to a platter and cover and set aside.. take your veggies and garlic and run through a food processor you want them chopped pretty good almost a paste.. add the veggies to the pot and season liberally with salt and cook until all liquid has absorbed and they start to make a brown "crud" on the bottom of the pan (quoting ann burrell here) then add the tomato paste and brown it for about 4-5 minutes.. add wine and scrap all the lovely brown bits off the bottom of the pan.. lower the heat and reduce the wine by half.. add beef broth bring back up to a boil then reduce the heat to low simmer.. add the oxtail back to the pan and any juices that have accumulated on the plate.. toss in your thyme bundle cover and put in the oven for 4 about hours.. after 4 hours check it.. the meat should be falling off the bone.. remove your thyme bundle and discard.. remove the oxtail and with a fork pull off bone.. and return to pot.. discard bones.. it should be ready to serve.. i served it over roasted garlic mashed taters..


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