Writing Bridget Down
North Carolina girl, who thought she was going to Scotland.
Turned Colorado ski bum, turned Hollywood Resident.
Full time lover, friend, daughter, sister and girlfriend.
Part time Property Manager (only 50 some hours per week!)
Pizza and Red wine are my vices.
You can find me on any given day running down Fountain Ave or at Chipotle ordering a burrito bowl.
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Tonight’s dinner will be slow braised Oxtails.
First things first:
I heat up a large amount of olive oil in a pan. I wait until I can smell it, that means it’s ready for the meat! Then I brown the (salt and peppered) tails on each side and set them aside.
I use one onion and a LARGE spoonful of garlic, tonight I used a red onion- just because I like to add as much color to my meal as possible.
Onion First, garlic at the end. I sautee them in the oil from browning the meat.
Next I add a half cup of red wine (i never measure though) a cup of beef broth (still no measuring) and a heaping spoonful of tomato paste. Stir and reduce.
Pour mixture on top of meat in the crockpot or into a baking dish that is tightly covered with aluminum, add carrots and celery. (peas or whatever veggies you want or have around. Mushrooms ect.) If cooking in the oven let bake at 300 for at least 3 hours (the longer the better) I use the 8 hr setting on my crockpot which is low and slow.
I am going to make mashed potatoes tonight, but I’ll often make rice or breaded and fried noodles to go with this dish.
Hearty, yummy, and this is the same way I make my short ribs. The oxtails just ad a bit of savory goodness and excitement.
Enjoy! I know I will!
