Ox tails have to be one of my favorite dishes – ever. If it’s braised low and slow, it’s something I know I’m going to adore. There are so many ways to braise meats these days, it’s ridiculous. Some recipes call for searing meat first. Or some require a brine. You know, I’m so terribly simple. And, in the end, the result is still the same. I literally turned on the oven, threw a bunch of delicious flavor agents in the pan, covered it, and came back 3 hours later and smashed every morsel of tender goodness. Beware though, your house is going to smell AMAZING!
3 pounds of ox tails
1 bottle of good Cabernet
2 teaspoons of beef bouillon
2 bay leaves
1 teaspoon of dried Italian herbs
2 cups of diced vegetable mix (onions, celery, bell peppers, and garlic)
1.. Preheat the oven to 350 degrees. Meanwhile, add the oxtails to a braising pan. Then, evenly distribute the diced vegetable mix.
2. Add in the red wine, bay leaves, and Italian herbs. Stir to evenly distribute. Lastly, sprinkle over the beef bouillon.
3. Cover the pan with foil or a lid and cook in the oven for about 3 hours or until the ox tails are fork tender.
*depending on your oven or cooking vessel, more steam might escape than normal. This will result in the pan being dry. If this happens, just add in a bit of water. Check the pan every 45 minutes or so just to make sure you’re good to go with your liquid levels.
For the mascarpone mashed yams, you don’t even need a recipe. Just roast up some sweet potatoes. I normally put them in foil and roast them in the oven at 350 until they’re soft. Then, peel them (while they’re hot – so be careful) and add butter, a bit of cream, some sugar, and mascarpone cheese. Mash them together until smooth – that’s it!