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Utterly Delish Meats and Oxtail Stew go hand-in-hand. We have just the site for you! And a delicious receipt, too.

This one is for all you beef-loving meat eaters. By now you should have heard about natural nutritious-dense beef fed on 100% natural, spring-fed grassland in the valley of Wyoming. And by 100% natural, meaning the beef cattle is not fed GMO grains nor pumped full of needless antibiotics. There are no middlemen, meaning the cattle are not shipped to a slaughterhouse and then to market. Everything is done on the Wyoming ranch by the owners; aged to perfection and shipped directly to your door. It doesn’t bet better than that, folks!

If you want the best-tasting steak or burger you must consider the fat content. Fat is flavor! To cook them to perfection, the best way is to grill them over glowing, red-hot, real hickory wood coals. (Please, no processed charcoal brackets for this beef!)

Open Grazing

• The owners continue the well-established family tradition on the ranch.
• This country-certified beef is raised on 40,000 wild acers of bio-dynamically active soils.
• It is some of the finest natural rangeland in the world fed by twenty-seven natural springs.
• They are leaders in redefining regenerative and restorative food production models.
• 100% committed to genuinely grown food.
• These practices are reminiscent of generations past.

The meat from their cattle production is;

• 64% more nutrient-dense beef than other grass-fed cattle;
• 100% Certified Country, and Double-Aged.
• nutrient density goes hand in hand with flavor and aroma.
• It is considered the rarest, healthiest, and most flavorful high-protein beef in the world. Your pallet will confirm that.
• They only harvest older animals of 4 to 14 years of age.
• Like a fine wine, their beef gets better with age.

My Dad made this Oxtails Stew Braised in Wine

Ingredients; (for one recipe) Serves 6

• ·2.5 pounds oxtails preferably all large pieces.
• ·Salt
• ·Freshly ground black pepper
• ·All-purpose flour about ¼ to 1/3 cup.
• ·6 Tablespoons EVOO. (Extra virgin olive oil)
• ·2 medium yellow onions, (or 1 onion and 1 leek)
• ·4 medium carrots, peeled and shredded (about 1 cup)
• ·1 cup chopped celery with leaves
• ·3 cloves garlic, peeled and minced
• ·2 Tablespoons Soy sauce
• ·2 cups dry white wine. Add 2 cups of a fine Cabernet Sauvignon for a richer, more robust flavor.
• ·3 to 4 cups of reduced-sodium beef broth or chicken broth
• ·1- small can of tomato paste
•  1- 35-ounce can of Italian Plum tomatoes, crushed with the liquid.

Directions:

Heat oven to 275°.

• Prepare all onions, leeks, carrots, celery, and garlic. Set garlic aside separately. Cover vegetables with a damp cloth to prevent drying. Set aside.
• Soak the oxtails in cold water to cover for 30 minutes. Drain and thoroughly pat dry. Evenly Season with salt and pepper on all sides. Lightly dust with flour.
• Heat the EVOO in a heavy pan or Dutch oven, or large, oven-safe pot, over medium heat. Add a few pieces of oxtail at a time. Do not over-crowd meat for better browning. (Color if flavor.) Do not rush the browning and turn onto all sides. Remove browned pieces to a dish or bowl while browning the remaining pieces. About 10 minutes for each pan browning.

What to do next;

• When all oxtails are browned. Add prepared vegetables. Cook until onions become translucent. About 4 minutes. Add garlic and cook for about 2 minutes. Do not overcook garlic. It will taste bitter if overcooked.
• Deglaze the pan with ½ to 1 cup of wine. Then add the remaining wine. Bring to a rapid boil for about 10 to 15 minutes until there is no longer an alcohol smell. Add the beef or chicken stock, tomato paste, and a can of Italian plum crushed tomatoes and the liquid. Bring to a boil, then turn down to a simmer. Return the browned oxtails to the Dutch oven and all the accumulated juice.
• Cover the Dutch oven and put it into the 270° pre-heated oven for 3.5 to 4 hours. Remove from oven. Let rest for 10 minutes then skim the excess fat from the sauce and discard.

Tip; I suggest doubling or tripling this receipt. It will freeze well.

• Separate one serving for dinner the night of cooking. Divide the remaining stew into 2 servings and place in a freezer bag. Remove as much of the air as possible without losing the juices.
• The stew may be served in a Tureen or country style from the Dutch in which it was cooked.
• Garnishes for the stew may include; grated cheese, sliced green onions, or chopped fresh parsley. Serve with rice (any kind) or Rigatoni pasta, a baguette, and Cabernet Sauvignon.
• If you decide to garnish the pasta with cheese, use grated Parmigiano Reggiano.
• In the traditional Roman dish of Coda alla Vaccinara, the cheeks of the oxen are braised along with the oxtails.

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