Braised Oxtails and Vegetables

Ingredients

• 14 oz beef broth fat-free canned
• 15 oz canned tomatoes diced drained canned
• 4  carrots peeled coarsely chopped
• 8 servings grits hot cooked
• 1 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry red
• 4 pounds oxtails 
• 0.5 teaspoon pepper 
• 1.5 teaspoons salt 
• 1 medium size onion sweet cut into 8 wedges
• 1 tablespoon vegetable oil 

Equipment

• dutch oven
• slow cooker

Directions

1. Rinse oxtails, and pat dry.
2. Remove and discard silver skin, if necessary.
3. Sprinkle oxtails with salt and pepper.
4. Cook oxtails in hot oil in a Dutch oven over medium heat 10 minutes on each side or until browned.
5. Transfer oxtails to a 6-qt. slow cooker.
6. Add broth and next 5 ingredients to slow cooker. Cover and cook on HIGH 6 hours or until meat is tender.
7. Serve over hot cooked grits.
8. Sprinkle with chopped fresh thyme, if desired.
9. Braised Short Ribs and Vegetables: Substitute 4 lb. beef short ribs, trimmed and cut in half, for oxtails. Proceed with recipe as directed.