East Side Oxtail

Well, we're movin' on upppp! With the help of Distilled Manhattan BBQ, one of of favorite blends for braising.

INGREDIENTS

3 pounds of oxtail, cut into pieces

1 1/2 teaspoons salt

1 1/2 teaspoons black pepper

1/4 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 cup diced onion

1/3 cup diced carrot

1/4 cup diced celery

2 teaspoons minced garlic

1 tablespoon Distilled Manhattan BBQ

1 sprig fresh rosemary

1 cup red wine

2 cups marinara sauce

2 cups beef stock

INSTRUCTIONS

1. Preheat oven to 325F. Pat the oxtail dry with paper towels. Season the oxtail with 1 teaspoon salt and 1 teaspoon pepper.

2. Add flour to a large bowl. Transfer the oxtail to the bowl and coat each piece with an even dusting of flour.

3. Add the olive oil and butter to a large, heavy-bottom, oven-safe pot or Dutch oven, over high heat. Once melted, transfer the floured oxtail to the pot in an even layer, allowing at least 1/4-inch space between each piece. Brown, undisturbed, for 3-4 minutes. Flip oxtail to brown on the opposite side, about 3 minutes. Transfer to a large bowl; set aside.

4. Reduce heat to medium and add the onion, carrot, celery and remaining salt and pepper. Sauté for about 5 minutes, until vegetables begin to soften and take on a little color from the pan.

5. Add the garlic, Distilled Manhattan BBQ and rosemary; stir to combine.

6. After 30 seconds, add the red wine and increase heat to high. Reduce the wine until slightly thickened, about 3-4 minutes.

7. Add the beef stock, marinara and the browned oxtail and bring to a simmer.

8. Cover and place into the oven to braise for 2 ½ to 3 hours, or until completely tender.

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East Side Oxtail

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

Well, we're movin' on upppp! With the help of Distilled Manhattan BBQ, one of of favorite blends for braising.

Ingredients

• 3 pounds of oxtail, cut into pieces
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup diced onion
• 1/3 cup diced carrot
• 1/4 cup diced celery
• 2 teaspoons minced garlic
• 1 tablespoon Distilled Manhattan BBQ
• 1 sprig fresh rosemary
• 1 cup red wine
• 2 cups marinara sauce
• 2 cups beef stock

Instructions

1. Preheat oven to 325F. Pat the oxtail dry with paper towels. Season the oxtail with 1 teaspoon salt and 1 teaspoon pepper.
2. Add flour to a large bowl. Transfer the oxtail to the bowl and coat each piece with an even dusting of flour.
3. Add the olive oil and butter to a large, heavy-bottom, oven-safe pot or Dutch oven, over high heat. Once melted, transfer the floured oxtail to the pot in an even layer, allowing at least 1/4-inch space between each piece. Brown, undisturbed, for 3-4 minutes. Flip oxtail to brown on the opposite side, about 3 minutes. Transfer to a large bowl; set aside.
4. Reduce heat to medium and add the onion, carrot, celery and remaining salt and pepper. Sauté for about 5 minutes, until vegetables begin to soften and take on a little color from the pan.
5. Add the garlic, Distilled Manhattan BBQ and rosemary; stir to combine.
6. After 30 seconds, add the red wine and increase heat to high. Reduce the wine until slightly thickened, about 3-4 minutes.
7. Add the beef stock, marinara and the browned oxtail and bring to a simmer.
8. Cover and place into the oven to braise for 2 ½ to 3 hours, or until completely tender.