I mentioned yesterday that in the summer time I like to either quick meals that take under 20 minutes or dishes that can just simmer on the stove while I can relax in an air conditioned room.

This is one of those dishes – it is simple, you can make a large pot and eat it a couple of times or else you can freeze it for a day when you don’t want to be in the kitchen at all.

Oxtail cut into pieces 2 inches or so thick

3 heaping table spoons tomato paste

2 tbs. olive oil

sprigs or thyme or rosemary

salt and pepper to taste

3 cups chicken or beef stock (use water if you like)

1 cup red wine

1 head of garlic cloves, peeled

2 tbs. white vinegar or lemon juice

potatoes or other root vegetables like turnip, parsnip, carrots, etc

2 tbs. flour for thickening

In a hot skillet, heat the oil and add the salt and peppered ox tail along with sprigs of thyme or rosemary.  Sear on high heat for about 5 minutes on each side.

Remove the seared ox tail to a plate and add the flour and tomato paste – add another tbs of oil if it is too try.  Stir well till the flour and paste are incorporated well and let out the oil and is a glistening red color.

Add the cup of wine to deglaze, the garlic cloves and the broth or water.

Bring liquid to a boil and add the oxtail and any accumulated juices into the pan.  Bring back to a boil and then simmer, covered for about two, two and a half hours or so.

Add potatoes and any other vegetables you are using and cook another half hour to an hour till the meat is falling off the bone.

A lot of fat will be rendered.  Either skim it off with a ladle or if eating the next day, put in refrigerator overnight and the layer of fat will set and then you can easily remove it.

Now taste for seasoning and add the vinegar or lemon juice.  Stir well and add some chopped parsley for garnish.

Serve with a crusty baguette, over pasta, couscous or rice.

Substitute the oxtail with shanks, osso bucco or almost any stew meat

Enjoy.

Until I cook again!