red wine braised oxtails, rosemary scented bone marrow, carrots, crimini mushrooms and pearl onions

ingredients:

beef oxtails

beef shank bones (cut into thirds or 2.5 inch segments)

carrots

pearl onions (frozen ones are just fine)

one yellow onion (minced)

3 cloves garlic (minced)

crimini mushrooms

thyme

rosemary

charles shaw cabernet sauvignon

beef broth

flour

sea salt

cracked black pepper

tomato paste

sugar

olive oil

season proteins with cracked sea salt and pepper, lightly coat in flour, then brown over high heat and remove from pot. saute minced yellow onions until semi-translucent. add minced garlic, thyme and rosemary. saute for one min then deglaze with red wine and beef broth. add tomato paste, salt, pepper and sugar to taste, and let the mixture simmer. return proteins to pot, carefully turning the bone marrow segments every so often. you will know the marrow is ready when you see little bubbles coming up from the marrow. when this happens, take out the bone marrow segments and set aside. (if you keep stewing them in the sauce, they will eventually melt and disappear into the sauce.) after bone marrow is removed, add in carrots, crimini mushrooms and pearl onions. cover and cook over medium heat until oxtails are tender and falling off the bone. just before serving, return bone marrow segments in sauce. sauce should be reduced by at least 1/2 of what it was to begin with.

DAMN GOOD.

*please note i did not give all exact amounts of ingredients. i also used smaller oxtails because this speeds up cook time, but the larger ones are great also.