Chef Jesse's braised Oxtails

Makes 4 to 5 serving


* 5 pounds of Beef Oxtails ( Fat removed ,Washed)
* Chef Jesse’s Spice Blend
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black pepper
- ½ teaspoon White Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated onion
- 1 teaspoon Sweet Paprika
- ½ cup Canola oil
* 2 tablespoon Canola oil
* 4 medium Carrots, peeled and cut medium dice
* 1 medium Onion, cut into Medium dice
* 4 celery Stalks. Cut into medium dice
* ½ cup Tomato Paste
* 2 Cups Red Wine ( good quality , pinot is great)
* 4 cups beef broth ( homemade or store brought)
* 6 to 8 sprigs , Fresh thyme

Prepare Oxtails
In a bowl, add oxtails chef Jesse’s blend, ½ cup oil, mix well, marinate overnight.

Next day:
Preheat the oven to 375
In a large oven proof saucepan, Heat 2 tablespoon oil over medium-high heat until, just smoking and sear the oxtails on all sides, remove the oxtails, add carrots and onion to the pan and sauté for 2 minutes, add celery, stirring quickly, add tomato paste, cook for 2 minutes more, add wine to deglaze pan, Stock, bay leaf and thyme, raise the heat to high and bring to a boil, stirring and scraping the bottom, add Oxtails back to the saucepan, cover and place in the oven until tender about 2 to 2 ½ hours on 300, remove the oxtail to a plate, Skim off fat, bring to a boil , reduce by one third, add oxtails , one big stir, served over rice.