Oxtail Stew
2-3 pounds oxtails
2 tablespoons olive oil
1 tablespoon butter
1 large onion chopped fine
4 garlic cloves minced
2 cups red wine
1-34 fluid ounces of vegetable or beef stock
2 tablespoons olive oil
1 tablespoon butter
1 large onion chopped fine
4 garlic cloves minced
2 cups red wine
1-34 fluid ounces of vegetable or beef stock
1/4 cup sorghum syrup
1 bunch carrots chopped
6 small yellow potatoes chopped
1 teaspoon Mrs. Dash
1/2 teaspoon black pepper
3 bay leaves
1 teaspoon ground allspice
1/4 teaspoon pepper flakes or one hot pepper chopped
6 small yellow potatoes chopped
1 teaspoon Mrs. Dash
1/2 teaspoon black pepper
3 bay leaves
1 teaspoon ground allspice
1/4 teaspoon pepper flakes or one hot pepper chopped
Oxtail cuts of meat used to be inexpensive, now they've been discovered and the price has risen quite substantially. In a large stock pot or enameled cast iron pot, brown oxtails on all sides in olive oil and butter, remove and set aside. Add onions to pot and cook till soft, then add garlic and cook for one more minute. Add wine and cook till alcohol dissipates about 5 minutes, then add stock, sorghum, carrots, potatoes and spices. Add oxtails back into pot and cook for several hours till meat on the bones is falling off. Add additional water if mixture becomes too thick. Serve alongside rice or with a hearty piece of bread and garnish with green onions. Oxtails are very hearty and delicious.
