Ingredients:
iii lb oxtails (about 5)
one loving cup dry out white wine
xiv oz burn downwards roasted diced tomatoes, drained
one iii oz smoked pork chop, diced
ii shallots, minced
ii cloves garlic, minced
one stem celery, diced
one cayenne pepper, minced
zest of one lemon
one 1/2 teaspoon nonpareil capers
freshly solid lay down dark pepper
salt
Wondra (or other super-fine flour)
Directions:
Heat some olive crude oil inwards a Dutch oven. Toss the oxtails inwards Wondra flour to coat. Lightly dark-brown the oxtail together with pork. Add to a iv quart irksome cooker. Add the remaining ingredients. Cook on depression for 8 hours.
My thoughts:
Oxtail isn't something I brand a lot. Mainly because despite traditionally beingness a "cheap" cutting of meat, they are either difficult to uncovering or oddly steak-expensive. But a novel grocery opened upwardly nigh yesteryear together with they had good, meaty looking oxtails at a reasonable cost together with thence I picked some up. They are a wonderful cutting of meat for the irksome cooker, the depression together with irksome way that that the destination resultant is meltingly tender despite starting off tough. We've had oxtails inwards the Caribbean Area that were delightful but I idea I'd become Italian-inspired for this dish. It was swell because it provided plenty vegetables I didn't experience the quest to brand a side dish, I simply served it over some polenta. I advise you lot produce the same.
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