THIS is how you make the most delicious oxtails

Slow cook this super tender oxtails recipe in your oven for the most SUCCULENT beefy meal! This is how I cook oxtails in the oven! While this isn't your traditional Jamaican oxtail recipe or southern oxtail recipe I think this red wine braised oxtail recipe is the best I've ever had! I like to serve this oxtail recipe with thick, creamy grits and a big spoon. I think this is the best way to scoop up that succulent meat and savory sauce. What kind of meat is oxtail? Years ago oxtails may actually come from an ox (a castrated bull) but now it's more likely to come from male or female cattle. The skin is removed and it is usually cut into sections about 2 inches long. What do oxtails taste like? Oxtails remind me of short ribs but they have more fat, gelatin and collagen. The melted collagen gives oxtails a silky mouth feel. Why are oxtails so oily? Oxtails have a high fat content. Some people trim much of the fat before cooking but I prefer to skim off the fat with a large spoon after cooking. You can also chill the entire dish until the fat becomes solid. Then it is easy to remove the fat in chunks. Tender braised oxtail recipe serves 4 to 6 people Oxtails in red wine 5 to 6 pounds of oxtails 1 tablespoon of kosher salt 2 teaspoons ground pepper 1 tablespoon of ground allspice 2 tablespoons of fresh thyme 2 Bay leaves 1 tablespoon of Vegetable oil 1 large Chopped Onion (about a cup of onions) 3 chopped Carrots 1/4 cup of Ketchup 1/3 cup of lower sodium soy sauce 2 cups of red wine 2 cups of water or chicken broth Season the oxtails and let them stay in the refrigerator overnight Heat vegetable oil in a Dutch oven (use low to medium heat) and brown the oxtails in batches Heat the oven to 300⁰ Fahrenheit Remove the oxtails and sauté the onions and carrots Add ketchup and cook for 1 minute. Add red wine and simmer for 2 minutes. Add soy sauce and water (or chicken broth.) Add the oxtails back to the Dutch oven and cover it with the lid. Place the Dutch oven in the oven and cook the oxtail for 3 to 4 hours or until they are SUPER tender. Turn the oxtails every hour and add more water if necessary during cooking.