Cooking Instructions
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Step 1
In a large bowl dust the
Oxtails (3 lb)
with
All-Purpose Flour (2 Tbsp)
,
Salt (1/2 Tbsp)
, and
Ground Black Pepper (1/2 tsp)
.
Step 2
In a large heavy pan, heat
Vegetable Oil (2 Tbsp)
over medium-low heat, then oxtail to sear them evenly. Sear them in batches so as to not overcrowd the pan.
Step 3
Preheat your oven at 375 degrees F (190 degrees C).
Step 4
After all the oxtails have been browned off, remove and set aside. In the same pan on low heat add
Scallions (1 bunch)
,
Garlic (2 cloves)
,
Pimiento Pepper (1)
, and
Celery (1 stalk)
. Cook to soften up the vegetables.
Step 5
Season with
Ground Black Pepper (1/2 tsp)
,
Ground Allspice (3/4 tsp)
and
Tomato Paste (1 Tbsp)
. Deglaze the pan with
Red Wine (1 cup)
.
Step 6
Add the oxtail back into the pot. Add in
Bay Leaf (1)
,
Fresh Thyme (4 sprigs)
,
Cayenne Chili Pepper (1)
,
Worcestershire Sauce (1 Tbsp)
,
Salt (3/4 tsp)
,
Carrot (1)
, and
Beef Stock (2 cups)
.
Step 7
Once it starts boiling, cover with aluminum foil and place in the preheated oven. Cook for 3 hours and 15 minutes. Check it while it's it's cooking and add more beef stock as needed.
Step 8
Once you remove from the oven skim off some of the fat from the top. Serve and enjoy!
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