4 1/2 to 5 pounds oxtails, cut into 1 1/2 inch lengths
1 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly ground allspice
1/3 cup flour
3 tablespoons olive oil
3 large carrots, halved
5 potatoes, sliced into wedges
4 cloves garlic, crushed
1 1/2 cups dry red wine (use Cabernet Sauvignon)
3 to 4 sprigs each: fresh thyme, rosemary, oregano (or 1/2 teaspoon each dried)
2 cups beef broth
Heat oven to 325 degrees F.
Pat oxtail pieces dry. Mix flour, salt, pepper and allspice in a
zippered food bag. Add a few pieces of oxtail at a time; shake to coat well.
Transfer to a plate while you coat the remaining pieces.
Heat oil in a large, heavy-bottomed Dutch oven set over medium heat. Add
oxtails, in batches, in single uncrowded layer. Cook, turning occasionally,
until nicely browned on all sides, about 15 minutes; transfer to a plate.
Repeat to brown all the meat.
Pour off all but 1 tablespoon fat; stir carrotsand potatoes into pan
drippings. Cook and stir, 3 minutes. Stir in garlic and red wine, scraping
up all the browned bits from the bottom of the pan. Boil gently to reduce
the wine slightly, about 5 minutes.
Return the browned meat to the pot. Stir in the herbs and broth. Heat to
a boil. Cover the pan tightly; place it in the oven. Bake, stirring once or
twice, until the meat is nearly tender, 2-2 1/2 hours.
Taste the pan juices (which will have thickened nicely from the flour);
season with additional salt and pepper. Reduce the sauce further if needed;
discard the herb sprigs.
Serve over cooked noodles in wide serving bowls. Sprinkle with parsley.
Slow cooker: Prepare the recipe through Step 4. Put browned meat, herbs and
beef broth into a slow cooker. Set it to LOW and cook until meat is nearly
tender, 6 to 8 hours. Add carrots and potatoes. Continue to cook until
vegetables are fork tender, about 1 to 2 hours more.