Ingredients
Braising Sauce
1 tablespoon olive oil
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
4 to 5 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1 cup red wine
3 cups beef broth or stock
1 tablespoon beef base
1 teaspoon kosher salt
1 teaspoon ground black pepper
Oxtail
4 to 5 pounds (1.8 to 2.2kg) oxtails (6 to 8 pieces)
1/4 cup Killer Hogs Hot Rub (or your favorite rub)
To Serve
1 cup long grain rice
sliced green onions
Equipment
pecan wood
cast iron pot
aluminum foil
Directions
Braising Sauce
Heat oil in a large pan over medium heat. Add the onions, celery, and carrots then sauté for 2 to 3 minutes.
Add the garlic and continue to cook for 1 to 2 minutes.
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