Emmeriaa

Biography: I have been gardening since i was very young but have taken a break the past couple years but i'm coming back with a vengeance and will be making some mean sauces very soon. Other than my heat fetish, i am a big animal person. Lots of reptiles, two dogs, a rabbit, and my fiance. Just kidding my love.

Share a Recipe: Seriously take this down.1-2 lb oxtail(short ribs or lamb shanks will work) 1 bottle semi dry red wine, 1 Lg white or yellow onion,4 cloves garlic,2 medium sprigs rosemary 1 sprig thyme quart of beef stock(homemade or swanson, 2 carrots, corn starch,black pepper,sea salt,butter,HOT PePpER of choice( you decide how much and how hot you want to go)&amp;amp;lt;br /&amp;amp;gt;OK. The fun part. In a dutch oven preferably(or any oven safe pot large and wide enough to hold the ingredients) heat to medium high with some grape seed oil(or any high smoke point oil. coat the meat in corn starch and brown on all sides but DO NOT COOK THOROUGHLY. remove the meat from the pan and add some butter and saute sliced onions and sliced carrots for 3 minutesor until the onions arejust starting to get translucent. add the garlic and herbs and pepper and heat for a minute being careful not to burn. add some wine to deglase the pan. Preheat oven to 350F Add the meat and pour in the wine and Stock. You want about 3 parts stock, 1 part wine. Your goal is to cover the meat just barely. Add Bring to a boil and add salt and pepper to your liking. Cover and put in the oven for an hour. take out and flip meat and check for flavor, if it need more salt, add salt, if you want more garlic, add garlic. Now your going to put it back in the oven uncovered for another 1. When done drain some liquid into a sauce pan and heat on high to reduce to half. pour the reduced sauce over top