So I got on a kick with the shortribs. Oxtail is another one of those $7-8 purchases that when mixed with proper braising liquid, a cab I had handy, and seasoning... and a liberal dose of time, turns simply into flavor.
I mixed up a quick rub with coriander, cumin, pepper, salt, nutmeg, cinnamon and a bit of garlic powder and applied it liberally to the tail. A browning in a pan and placed into a preheated cast iron covered pot with the cup and a half of cabernet and into the oven coasting in at 250 degrees.
2 and a half hours later I added several red potatoes – I selected the smaller sized ones, and my favorite winter veggie, the brussels sprout (or is it brussel sprout... I never remember). Then back into the oven for another hour.
In a separate sauce pan I made a garlic stock with loads of garlic, salt, carrots, bay leaves and a few whole peppercorns by simply letting it roil for 45 minutes. Peel your carrots or it gets slightly bitter... so I'm told.
When the meat is done I take it off of the bone which shouldn't be that hard but is not as easy as the short ribs. Then I chop it up pretty finely and spoon onto wonton wrappers. Using only water I sealed them into triangular packets and tried to press as much air out as possible. Those get blanched for 2-3 minutes and then it's served in a shallow bowl of garlic broth (leave the carrots, etc. behind in the pot). I add fresh cilantro and two or three potatoes and sprouts - both cut in half.
I needed to jack up the broth, read WAY more garlic. Actually I should have tossed the bones into the stock and let that sit another hour or two but I was pretty hungry at this point and it was really tasty nevertheless. Perfect for winter.
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