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Ingredients
- 3 pounds grassfed oxtail, cut into 2" sections
- 2 cups balsamic vinegar
- 4 organic garlic cloves, chopped
- 3 fresh organic thyme sprigs
- Himalayan sea salt
- 2-3 TB fat of choice {lard, bacon, tallow}
- 2 organic carrots, peeled and chopped
- 2 organic celery ribs, chopped
- 3 organic shallots, chopped
- 2 organic garlic cloves, chopped
- 4 fresh organic thyme sprigs
Details
Preparation
Step 1
In a large casserole dish, marinate the oxtail with balsamic vinegar, garlic, and thyme. Let it marinate overnight or up to 24 hours.
Remove the oxtail from the marinade and pat dry. Season with salt. Set aside, reserving the marinade.
Preheat a large cast iron skillet over medium-high heat with your fat of choice. Brown the oxtail on all sides and set aside on a plate.
Discard some of the oil if there is too much for sautéing. Add the carrots, celery, shallots, garlic cloves, and thyme. Sauté a few minutes just for color. Remove and set aside. Wipe out any excess oil again and return the oxtail once more. Pour the reserved marinade and stir to deglaze.
Bring to a boil, then reduce so it is a low simmer. Continue cooking, topping with water as needed {it should be nearly covered as it cooks} for 2-2 1/2 hours.
Add the vegetables and simmer another 20 minutes.
Strain liquid into a saucepan and reduce over high heat until thickened slightly. Be sure to keep the oxtail covered so it doesn't lose its heat.
Serve 2-3 pieces of oxtail with vegetables with accompanied sauce. I served it with sweet potato wedges also.
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