Rich and flavorful slow cooker oxtails are wonderful on a bed of mashed potatoes.
2 cups all-purpose flour
1/4 cup ancho chile powder
1/4 cup salt
1/8 cup black pepper
2 chopped onions
2 chopped fennel
1/2 stalk chopped celery
1 large chopped carrot
10 garlic cloves
1 tablespoon minced ginger
4 stalks lemon grass, white part only, pounded and minced
2 cups red wine
8-oz canned Roma tomatoes, chopped and drained
1/2 cup dark soy sauce
1/2 bunch of fresh thyme
2 bay leaves
Water to cover oxtails
Mix flour, chile, salt, and pepper, and coat the oxtails well.
In a hot stock pot, coat the bottom with oil and sear oxtails until all sides are browned.
Pull out oxtails and wipe out the stock pot.
Saute onions, fennel, celery, carrots, garlic, ginger, and lemongrass.
Deglaze with wine and reduce.
Add tomatoes, soy, thyme, and bay.
Add water to completely cover the meat.
Check for seasoning: the broth should taste well seasoned.
Bring to a boil then simmer on low heat for 3 hours.
The meat should fall off of the bone.
Remove oxtails and reduce the sauce by 20 percent.
Using a hand blender, puree sauce
Serve over your favorite mashed potatoes.