Learning to use the Dutch oven the old fashion way is very rewarding, but I did not want to miss an opportunity to get this recipe into the hands of someone that wants to branch out into a new meat for the family. Feeling weird about the oxtail, this recipe makes amazing short ribs. The Cabernet really makes it aromatic and flavorful. Something you really can't replace with a different additive. If you want to add another delicious bonus, add some precooked bacon in the bottom with your veggies. ENJOY!!! Get to know your Dutch Oven, you'll be glad you did!!!
This one actually cooked with coals in a Dutch oven, but can easily be done on the home oven. So gather your supplies and prep the dutch oven, by lightly oiling. Preheat oven to 350
In one pot, a 12 dutch oven. Onion, carrots, celery and peppers in the bottom. Place in Oxtail, next to each other, filling up the pot. Spread out the placement of the garlic cloves, tucking them in between oxtails. Season to taste. I use Sazon, a spice in the ethic part of the supermarket. Throw in a few bay leaves. Pour in 1/2 bottle of Cabernet, and braising liquid. I love a mild BBQ sauce, it's complete and complex, a big bang for the buck. Top with a few of the veggies, cover and put in oven or top with your prepared coals.
After 45 minutes, take a peek at your masterpiece. Add the Tomato paste and the mushrooms. Rotate your pot in the oven, and let cook undisturbed for another 45-60 minutes. Till your desired tenderness has been reached
Remove from heat, serve out of the Dutch oven or transfer to large serving platter. Serve with crusty bread. ENJOY!!!