It does rain in sunny Southern California. This past weekend we got much needed rain and a break from the heat. I even got out my cool weather clothes. While sitting in the nail shop waiting for my nails to dry, a big downpour started with some cool breezes. I suddenly developed a craving for my beloved oxtails which I prepare at least 3-4 times a year.
I hurried home and broke out the frozen pack I had. With a quick microwave thaw, I was in the beginning stages of preparing a Saturday, stick to your bones feast.
I served the stew over polenta.
6 pounds oxtails
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp salt
1 tsp celery salt
1 cup flour to lightly coat oxtails for browning
3 cups onions, medium dice
1 cup scallions, sliced
2 cups diced canned tomatoes
4 garlic cloves minced
1/2 cup olive oil
1/2 cup green onions
3 cups beef broth
1 cup red wine (I used a Cabernet)
Add more water as needed to cover oxtails.
Wash then season oxtails with salt, pepper, garlic powder and celery salt. Lightly flour oxtails.
In a heavy-bottom braiser over medium-high heat, brown oxtail in batches in olive oil, drain excess oil leaving just enough to saute onions and scallion. After the onion mixture is sauteed return oxtails to braiser and add red wine, enough beef broth plus water to cover the oxtails. Allow the liquid to come to a simmer. Season with salt, cover, and put into a preheated 350 degree oven or continue to slowly simmer on stovetop for 2-3 hours or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished. (note: the red wine adds a nice rich mahogany color to stew)
Sprinkle with green onions, mix and serve