4-5 lb. fresh oxtail1 large spanish onion
3 medium sized carrots
4 whole garlic cloves (smashed)
4 sprigs of fresh thyme (whole)
1 can of low-sodium butter beans
1/2 cup browning
1/2 cup Tamari soy sauce
1 cup red wine
1 tablespoon kosher salt
1/2 tablespoon freshly ground pepper
Method:
- Chop all vegetables and sit aside ( smash garlic with your knife, don't chop it up)
- Rinse out oxtails and place into a large bowl for marinating
- Add Tamari, browning, thyme, salt, and pepper to oxtails
- Add all of the vegetables and mix everything well
- Cover and refrigerate for 24-48 hours
- Heat stockpot until smoking, add oil, and brown all oxtails on both sides
- Add all of the marinade (herbs, vegetables, and liquid) to the pot
- Add wine and water (enough to cover oxtail)
- Bring to boil and cover
- Reduce heat to simmer...cook for 2-3 hours
- After two hours, taste the sauce for seasoning and flavor, adjust the seasoning to taste
- Add the butter beans and finish cooking (when they are falling off the bone turn off heat)
**Note: Periodically check your dish to make sure its not cooking too fast and add water if you need it. If you add water, you will need to check for seasoning.
