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Slow Braised Oxtails

2-3 pounds beef oxtail pieces

3 cups beef stock

3 Tablespoons Brandy

3 Tablespoons tomato paste

2 bay leaves

1 teaspoon dry or fresh thyme

3 tablespoons flour

2 tablespoons butter

3 cloves fresh garlic minced

1 small onion, minced

1 rib celery, minced

1 small carrot, minced

TT Pro Seasoning

1 Tablespoon Pro Seasoning Bourbon Black Pepper

2 Tablespoons Pro Seasoning Hickory Smoked Salt

1 Tablespoon grape seed oil

Method of prep:

Heat a braising pan or large pot over medium high heat. Dry with a paper towel and then season oxtails with Pro Seasoning Bourbon Black Pepper and Pro Seasoning Hickory Smoked Salt. Add oil to the pan and when it begins to slightly smoke, add oxtails, making sure not to crowd the pan. You may have to sear the meat in batches. Sear the meat so that there is a nice brown crust on the outside of the oxtails. Remove meat from the pan and set aside on a plate. Remove most of the grease from the pan leaving only about 1 Tablespoon. Place braising pan over medium heat. Sweat the onions, celery, and carrots for about 1-2 minutes. Add the garlic and butter and stir for 10 seconds, then add the flour and cook into a roux. If the roux is too dry, add a little of the beef fat or butter. Next, deglaze with Brandy and cook will stirring for 30 seconds (be careful, this is highly flammable). Then add the beef stock and tomato paste and stir vigorously, making sure to loosen the bits from the bottom of the pan. The sauce should be free of roux lumps. Add thyme and bay leaves and stir, then add the meat back to the pan. Cover and cook in the oven at 350 degrees for 2-3 hours. The meat should fall off the bone. Serve with mashed potatoes, rice or even just bread to sop up the sauce!

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