Remember Babe, Paul Bunyan’s buddy?

by Michelle on April 5, 2008

Babe the Blue Ox

I stumbled upon a new food blogging event the other day and let out a sigh of relief! Finally…oh finally a meat event….OH MY, I am thrilled!

Hank of Hunter Angler Gardener Cook is hosting the first Meat and Greet. Such a cute name, but where is the cool logo? :)

Since I was planning on making Braised Ox Tails this weekend, the timing could not be more perfect. My husband is in 7th heaven every time I make them. On the other hand, I could skip the tails but the gravy and the vegetables braised along with the Tails are melt-in-your-mouth good!!

My photos did not turn out as well as I would have liked. They came out very dark although the tails were beautifully braised. Oh well…..

Braised Ox Tails
Recipe developed in the kitchen of Big-Black-Dog

2 c. of Merlot wine
1-2 c. of chicken stock
2 TBL Balsamic Vinegar
1 TBL basil
1 tsp marjoram
1/2 tsp tarragon
1/2 tsp rosemary
3-4 cloves of garlic, crushed
3-4 carrots, cut into 3-4″ pieces
10-12 small brussel sprouts
Salt and pepper to taste

Mix the wine, stock, vinegar and herbs. Place the tails and vegetables in a low, oven proof dish and pour the wine mixture in the dish. Cook at 300 degrees for 2 hours.

The sauce makes delicious gravy! I removed the meat and vegetables, strained the sauce and made my gravy with a corn starch/flour mix and served it over mashed potatoes.

I braised the Ox Tails in my Tagine..one of my favorite cooking vessels!

All Rights Reserved 2008 © Big Black Dog

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Comments

  • OhioMom April 5, 2008 at 9:24 pm

    I will take the veggies and gravy, “hold the beef”. I love my tagine too :)

  • ntsc The Art of The Pig May 5, 2008 at 4:50 pm

    I’m for the oxtails, one of my favorite foods. If I hadn’t been planning on the pates for that weekend already, I might have done an oxtail entry.

  • elgin June 6, 2008 at 3:40 am

    I love oxtails, and those look amazing!

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