Name: Oxtails
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 4 to 6 servings
Ingredients: 3 to 4 pounds oxtails (bone-in); 3 ounces garlic pepper seasoning; 1 cup vegetable oil; 2 medium carrots, diced; 1 medium red onion, diced; 1 red bell pepper, diced; Two 28-ounce cans sliced stewed tomatoes; 4 ounces beef base; 4 ounces tomato paste; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne pepper; 1 teaspoon curry powder; 1 teaspoon ground black pepper; 2 ounces fresh basil; 2 ounces fresh parsley

Directions

Special equipment:

an immersion blender

Preheat the oven to 350 degrees F.
Trim the excess fat from the oxtails, then rub with the garlic pepper seasoning. Bake, uncovered, until the meat gets brown, 1 hour 30 minutes.
Heat the oil in a medium pot. Saute the carrots, onions and red peppers. Add the tomatoes, beef base, tomato paste, garlic and onion powders, cayenne, curry powder, black pepper, basil and parsley. Add 1 quart water, then lower the heat and let simmer for 1 hour. Use a hand blender to blend the sauce until smooth.
Preheat the oven to 350 degrees F.
Place the oxtails in a deep pan and pour the sauce on top, making sure the sauce covers the oxtails. Cover the pan with plastic wrap, then aluminum foil, making sure it is well sealed. Place a pan with water in it on the bottom rack of the oven, then place the pan with the oxtails on the middle rack. Cook, being sure that the pan of water has water in it for the whole duration, for 3 hours.