3 lb oxtails (about 5)
1 cup dry white wine
14 oz fire roasted diced tomatoes, drained
1 3 oz smoked pork chop, diced
2 shallots, minced
2 cloves garlic, minced
1 stalk celery, diced
1 cayenne pepper, minced
zest of 1 lemon
1 1/2 teaspoon nonpareil capers
freshly ground black pepper
Wondra (or other super-fine flour)
Heat some olive oil in a Dutch oven. Toss the oxtails in Wondra flour to coat. Lightly brown the oxtail and pork. Add to a 4 quart slow cooker. Add the remaining ingredients. Cook on low for 8 hours.
Oxtail isn’t something I make a lot. Mainly because despite traditionally being a “cheap” cut of meat, they are either hard to find or oddly steak-expensive. But a new grocery opened up near by and they had good, meaty looking oxtails at a reasonable price so I picked some up. They are a wonderful cut of meat for the slow cooker, the low and slow means that that the end result is meltingly tender despite starting off tough. We’ve had oxtails in the Caribbean that were delightful but I thought I’d go Italian-inspired for this dish. It was great because it provided enough vegetables I didn’t feel the need to make a side dish, I just served it over some polenta. I suggest you do the same.