CHEAT NIGHT! Clayton and I had this dish in Puerto Rico and fell in love with it. Hopefully my take on it is just as good, I made seared Oxtail. I coated the Oxtail with a house blend of herbs and then placed the meat in a warm pan with my infused oil and seared on each side. I removed the Oxtail but left the drippings in the pan to which I added a Cabernet wine, beef stock, tomato sauce, chopped garlic clove, bayleaf, basil, oregano and Worceseshire blend. Once the reduction in the pan had finished I placed the Oxtail, sweet Vidalia onion, carrot and red potatoes in a tin and covered the meat and veggies with the red wine sauce reduction. 2 hours until its ready!!!!!!!
Posted on: Thu, 07 Nov 2013 23:04:29 +0000
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