Stewed Oxtail in Red Wine

Do NOT underestimate the incredible tastiness of ox tail. You would think that, like the tongue or hoof, ox tail would be categorized in that "unusable" category of really cheap cuts of meat. However, given that the entire Asian culture considers the tail a delicacy, ox tails are in short supply and the cost has risen considerably in recent years. We found a nearby butcher who sold them, and my husband was dying for me to make ox tail stew again. But I wanted to try something different, and so found a recipe online and made it a little more my own. It takes a long time to cook, but dear god is it ever worth it.

Ingredients:

About 2 to 2 1/2 pounds ox tails
1/2 large onion, cut into large chunks
1 large carrot, peeled and cut into chunks
1 celery stalk, cut into chunks
2 cloves of garlic, chopped
1 cup plain flour
2 Tbsp tomato paste
a little less than 1 cup of red wine (200mL)
1 can beef broth
1 bay leaf
2 Tbsp butter
1/4 tsp black pepper
1/4 tsp kosher or sea salt

If the oxtail isn't already cut into sections (splitting the vertebrae), do so now. Rinse meat under water. Dump flour onto a plate and heat the butter up in a large, deep skillet. When butter is melted, drop the oxtails into the pan and brown on all sides (takes 10-15 minutes). Set aside.

In the same pan (add a little more butter if you wish), sauté onion, carrot, celery and garlic for 10 minutes. Pour in red wine, tomato paste, bay leaf and beef stock; cook and mix until it comes to a boil.

Toss in ox tails, turning over once to coat in sauce, then cover the pan and cook over low heat for 2 1/2-3 hours. Remove bay leaf and add salt and pepper and mix well. Serve with/over mashed potatoes.
Feeds 4 people, very rich broth.