Calhoun’s Oxtails

Ingredients

Oxtails

Red wine

Beer

Beef stock

Sliced Peppers (red and green)

Sliced onions

Light soy sauce

Kitchen bouquet

Worcestershire

Tomato paste

Seasonings (salt, pepper, smoked paprika, cumin, Lawrys, garlic powder, onion powder, curry powder, turmeric, thyme, parsley)

Steps

In a bowl, season the oxtails with the seasonings, then add the kitchen bouquet, soy sauce, and Worcestershire. Massage the meat until evenly spiced. Cover and refrigerate overnight.

In a hot pot, add some olive oil. Sear the meats in all sides. Remove from pot.

Add the peppers and onions. Sautee until soft, then pour in the beer and wine. Gently scrap the bottom of the pot as the alcohol cooks.

Add the tomato paste and stir into the peppers and onions.

Next, add the oxtails back to the pot.

Pour enough beef stock into the pot over the oxtails until they are fully submerged. Bring to a simmer and let cook for 3-4 hours covered, depending on the size of the tails. Thinner cut oxtails may only take a couple hours.

Serve over rice or potatoes.