My brother refered to oxtails as "swingin' sirloin".
3 lb oxtails
1 LARGE onion coarsely chopped
2 large potatoes
1-2 stalks celery cut 1" pieces (on the bias, more flavor)
2 14 oz cans diced tomatoes (I like 'Muir Glen' fire roasted)
(You use 12 oz can of tom paste, too much tom flavor for me)
1/2 tsp black pepper
1 tsp kosher salt. Careful Here!
1 tsp oregano
3 large garlic cloves (I use more, garlic is to food as insanity is to art!)
1 tsp sugar
Sear the tails on all sides (searing seals in flavor, but also greatly intensifies the flavor) and remove. Add the onions, garlic, and celery, and sautee till the onions etc are soft and the goodness on the bottom of the pot is de-glazed. add tomato,pepper, salt, oregano, and sugar, and add water to cover. Simmer at low to medium for 3 to five hours (or longer!), till the meat is VERY tender. Make sure it does not go dry, you do not want the tomato to burn. (thats also why I use diced toms) Add the potatoes and carrots for the last 20 minutes or so.
Now, what I do is remove the tails and set till they're cool enough to handle, and then seperate the meat from the bones. (I cook them till the meat is falling off the bones), Then cut the meat into bite size pieces. Oxtails are extremely gelatinous, so, if you then put the meat in the fridge till the gelatin gels, the meat is nice and firm to the bite. But be careful! Do not heat up the meat too much or the gelatin melts and and its back like it was coming out of the pot. You can heat it to a nice eating temp without losing the gel. Strain off the liquid and off to the fridge with it too, the fat will coagulate nicely for seperation, but remember, theres a LOT of flavor there, so dont remove it all. The liquid will be like jello that you'd need a knife to cut, bring it to the boil with the onions, celery, potatoes and carrots, and, dinnertime.
I like coleslaw with this dish, and big hunks of sourdough bread.
This is my coleslaw recipe:
1 large head cabbage
2 - 3 (or more) carrots
1/2 C wine vinegar, red or white
1/2 C canned condensed milk (NOT sweetened)
1/2 C mayonaise
1/2 C sugar
(notice all the same)
1/4 tsp each garlic powder, onion powder, and celery powder
(this is for starters, you can adjust later)
Kosher salt to taste (maybe a teaspoon, or more, of these powders and the salt, if its not enough, you can always add more, but if its too much, you're screwed.
First thing mix the condensed milk with the vinegar and let it 'clabber'
I run the cabbage through the food processor to get a size of cracked corn using the processor blade. Then feed the carrots through the coarse shredder. Squeeze the juice from the carrots a hand-ful at a time, and put it in a Large bowl with the cabbage. Add everything else and with a clean hand, mix thouroughly. This is the easiest way to mix. If its not juicy enough, add 1 TBLS each of the vinegar, milk, sugar, & vinegar till its like you like it. adjust the seasonings as you prefer, (just lick your fingers, man, no need to dirty more silverware) This stuff benefits sitting for a period to let the flavors meld. (while the oxtails are cooking, make the slaw, and have it all for dinner. Tomorrow.
"Its never going to end"