Braised Oxtails. Also good with short ribs or beef shanks.
2 tspn dried thyme
2 tspn died sage
2 tblsp kosher salt
1 tblsp fresh cracked black pepper
Use these to rub/sprinkle on meat before browning

5-6 lbs oxtail
olive oil
2 cups chopped onion
1 cup sliced leeks ( white part only )
1 cup chopped carrots
1/4 cup chopped celery
2 tblsp chopped garlic ( or more )
1/2 oz dried porcini or other mushroom, rehydrated in boiling water, drained and chopped.
2 cups red wine (dry)
2 cups beef or chicken stock
3 bay leaves
2 tblsp course ground mustard
Salt and pepper

Heat a large Dutch oven or enameled casserole dish over med/high heat. Rub meat with herbs and brown in olive oil in batches, about 3-5 minutes per side. Remove meat and add onions, leeks, carrots, and garlic. Reduce to med and cover, cook for 5-10 minutes until veggies are soft. Stir in the mushrooms, wine, and stock, and bay leaves, scraping any bits off the bottom of the pan. Return meat. Reduce heat and simmer or place in 300 oven, cook for about three hours until meat just falls from bone. Remove meat with a slotted spoon, skim any fat from surface, and reduce liquid to a syrupy consistency. Stir in mustard and return meat. Serve over noodles, mashed potatoes, polenta, mashed turnups, risotto,.......what ever you like.

Ox Tails

Three pounds oxtail segments
Flour, salt pepper, all mixed together
Vegetable oil
Two large onions, sliced thin
4 carrots, sliced thin
One large tomato, diced
4 or 5 (or 6 or 7) garlic cloves.
Two large red potatoes
Bay leaves
Oregano, thyme, ginger, salt, black pepper
4 cups beef broth, One cup red wine, An Argentine Malbec is suggested
Two tablespoons tomato paste
Two tsp beurre manie

Flour the Ox Tail joints,
using a skillet, brown the Oxtails in the vegetable oil
Remove, and place in a Dutch oven.
In the remaining oil, brown the onion and garlic. Place in the Dutch oven with the meat and carrots. Add the beef broth, and red wine. Bring to a boil, and then reduce heat to a simmer. Season, and cook, covered, for two hours. Still occasionally.
Remove the lid, and add the potatoes, cook another 45 min.
Remove meat and potatoes from the Dutch oven. Keep warm. Pour the remaining liquid through a strainer, and return to the Dutch oven. Bring to a boil, and reduce. Add the beurre manie, a little bit at a time until all incorporated. Return the meat to the Dutch oven, and cook for 15 min. Check seasoning a final time.
Serve with some of the gravy over the meat, and over the vegetables

Anyone have a good recipe for beef short ribs? Dad gave us a side of beef and these are next in line in the freezer. Doesn't matter to me how they're cooked. Just help me out with some tasty options if you don't mind. I know some of you have some fine cooking skills!!

Thanks in advance!!

Phil