2 Tbs. Fat (I used leftover Duck Fat, from a duck I roasted)
2-3 lb. Oxtails, trimmed and cut into 2" pieces*
2 tsp. Sea Salt
1 tsp. Black Pepper
1 small Yellow Onion, peeled and cut into chunks
3 Carrots, peeled and cut into chunks
2 Small Rutabaga, peeled and cut into chunks
1 T. Italian Seasoning
1 T. Northwoods Fire
1/2 tsp. Garlic Powder
1 Can (14 1/2 oz.) Fire Roasted Tomatoes, with juices*
Roasted Spaghetti Squash, for serving
Parsley, for garnish (and stock, if making)
- In a large soup pot or Dutch oven over medium heat, warm the fat. Pat the oxtails dry with paper towels and season with salt and pepper. Working in batches to avoid crowding, add the meat and brown on all sides, 4 to 5 minutes per batch. Transfer the oxtails to a plate and set aside.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Add the pureed veggies and seasonings. Toss to coat. Saute the veggies until they are softened
- and slightly browned. Transfer oxtails and veggies to a crock pot. Pour tomatoes and juice over the meat and veggies mixture and cover.
- Set crock pot to desired setting (will depend on manufacturer’s instruction) and cook until meat falls off the bone (about 8 hours, up to 10 hours).
- Serve over roasted spaghetti squash and garnish with parsley.
*My oxtail was about 2lbs, before cooking, and produced about 12oz of cooked meat, for reference.
**I had someone mention that they were avoiding tomatoes; feel free to add 2 cups of water or stock, in it's place.
For the stock:
- Once your bones are picked of all the meat, add them back to the crock pot along with 1/2 cup of the vegetable mixture it cooked with.
- Add 4 cups of water and a handful of fresh parsley (stems and all).
- Turn crock pot back on and simmer 6-8 hours.
- Strain liquid and let cool completely before transferring to containers, to refrigerate or freeze.