Mommie’s Oxtail Stew

Mommie and Daphne’s Oxtail Stew (This will take all day to prepare, but it’s worth it ❤️) 4-5 pounds oxtails 1 tablespoon sea salt 1 tablespoon large ground black pepper 1 tablespoon thyme (fresh if you can get it) 1/2 stick butter 2 pkgs Trader Joe’s mirepoix ( already chopped onion, celery. carrot) 1 pkg peeled garlic cloves 1 750 ml bottle drinkable red wine 4 cups beef or chicken broth Cook in a large spaghetti boiling pot 1. Brown the oxtails on all sides in batches using half the butter on medium heat, and save them on a plate 2. Saute Mirepoix and 1/2 pkg garlic cloves using the rest of the butter until lightly browned/translucent (about 10 minutes, medium heat), and cover/save them on a plate 3. Pour the wine in, bring it to a boil, scrape up all the brown bits from the pan, keep boiling uncovered until reduced to about a cup and a half 4. Add oxtails, salt and pepper; cover pot and simmer for 4 hours. 5. Add vegetables and thyme; simmer for one additional hour. Let cool one hour; serve with rice, mashed potatoes, pasta, polenta, riced cauliflower or roasted vegetables of your choice. It will be even better the next day; remove the fat the has risen to the top, take the meat off the bones, simmer meat and sauce together until sauce is like syrupy gravy, and enjoy again ❤️