1 oxtail (about 1-2lbs)
1/3 cup Canola oil, plus 1 tblsp
1½ tsp salt
15 cloves of garlic, peeled
3 carrots, chopped into ½ inch pieces
2 onions, chopped into ½ inch pieces
2 stalks of celery, chopped into ½ inch pieces
1 parsnip, chopped into ½ inch pieces
1 bottle red wine
1 cup chicken stock
2 tblsp butter
2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
1 tblsp Parmigiana Reggiano cheese, grated
Pre-heat oven to 500 degrees.
Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
Roast for 20 minutes.
Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.
Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.
Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.
Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.
Taste the mixture, you may want to add some salt or pepper to taste.
Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.
Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.