Email to Cat      

Braised Oxtails and Vegetables

Source of Recipe


Southern Living, October 2008



List of Ingredients



• 4 pounds oxtails, cut at joints
  
• 1½ tsp salt
  
• ½ tsp pepper
  
• 1 Tbsp vegetable oil
  
• 1 (14-ounce) can fat-free beef broth
  
• 1 (15-ounce) can diced tomatoes, drained
  
• ½ cup dry red wine
  
• 4 carrots, peeled and coarsely chopped
  
• 1 medium-size sweet onion, cut into 8 wedges
  
• 1 tsp dried thyme
  
• .
  
• Hot cooked grits
  
• Chopped fresh thyme (optional)
  






Instructions



1. Rinse oxtails, and pat dry. Remove and discard silver skin, if necessary. Sprinkle oxtails with salt and pepper.
   
   
2. Cook oxtails in hot oil in a Dutch oven over medium heat 10 minutes on each side, or until browned. Transfer oxtails to a 6-quart slow cooker.
   
   
3. Add broth and next 5 ingredients to slow cooker. Cover and cook on High 6 hours, or until meat is tender. Serve over hot cooked grits. Sprinkle with chopped fresh thyme, if desired.Makes 8 servings.
   
   
   Variation:
   
   • Braised Short Ribs and Vegetables:
   Substitute 4 pounds beef short ribs, trimmed and cut in half, for the oxtails. Proceed with recipe, as directed.