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Meat
Easy
3 Hours
Diets 
Consider this a new weekend favorite for colder times of year. Serve this cozy dish in shallow bowls over the vegetables with plenty of sauce spooned all over.
5 pounds bone-in beef oxtail, cut crosswise, de-jointed
sea salt, to taste
freshly ground black pepper, to taste
3 tablespoons Tonnelli Avocado Oil
3 tablespoons all-purpose flour
1 tablespoon Berbere Spice Mix (store-bought, or recipe in the cookbook)
1 tablespoon Baharat
3 medium onions, chopped
3 medium carrots, chopped
2 stalks celery, chopped
1 tablespoon Tuscanini Tomato Paste
1 (750-milliliter) bottle dry red wine like Alfasi Cabernet Sauvignon
10 sprigs fresh flat leaf parsley
8 sprigs fresh thyme
4 sprigs fresh oregano
2 sprigs fresh rosemary
2 bay leaves
1 head of garlic, halved crosswise
4 cups beef stock
Preheat the oven to 350 degrees Fahrenheit.
Season the oxtail with salt and pepper.
Add oil to Dutch oven over medium-high heat. Working in two batches, dust the oxtail with a little flour, berbere, and baharat and brown on all sides, about eight minutes per batch. Transfer the oxtail to a plate. Pour off all but three tablespoons drippings from pot.
Add onions, carrots, and celery to pot and stir often, until onions are browned, about five minutes. Add the remaining flour and tomato paste; cook, stirring constantly, until well combined and deep red, two to three minutes.
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
Add all of the herbs, garlic, and stock and bring to a boil; cover and transfer to the oven.
Cook until oxtail is tender, two to two and a half hours. Transfer oxtails to a platter.
Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
Serve in shallow bowls with vegetables of choice, sauce spooned over.
Taken from Jewish Holiday Cooking ©️2022 Cider Mill Press, cidermillpress.com.
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