Oxtail is rich, and the gelatin in the bones is a natural thickener, so a little can go a long way. Look for small, leaner pieces (about 1 inch in diameter).
1 tablespoon canola oil
1 pound (3-inch) bone-in short ribs, trimmed
1/2 pound oxtail
2 cups chopped onion
1/2 cup sliced shallots
6 garlic cloves, crushed
2 tablespoons tomato paste
1 cup dry red wine
3 cups unsalted beef stock
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
4 thyme sprigs
2 bay leaves
1 pound small Dutch yellow potatoes, halved
3/4 pound carrots, cut diagonally into 2-inch-thick pieces
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons thyme leaves
How to Make It
Preheat oven to 300°.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add short ribs and oxtail to pan; cook 10 minutes, browning on all sides. Remove meat from pan; place on a plate.
Add onion, shallots, and garlic to pan; cook 3 minutes. Add tomato paste; cook 1 minute. Stir in wine; cook 2 minutes, scraping pan to loosen browned bits. Add meat, stock, and next 6 ingredients (through carrots); bring to a boil. Cover and bake at 300° for 2 hours or until beef is tender. Remove and discard bay leaves and thyme sprigs. Remove meat from bones; shred. Discard bones. Return shredded meat to pan; top with parsley and thyme leaves.
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This was delicious and smelled wonderful while roasting! Not a lot of hands on time; most of the time was in the oven. I added 1/2 pound of extra lean stew meat because I wasn't sure with the cuts of meat called for in the recipe would be enough protein (it was enough w/o the additional meat), also added frozen cut green beans. Served with corn muffins.
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