Ox Tail (3lbs)

Ox tail is a gelatinous rich meat

It needsa lot of time to simmer because of the fatty meat​, but requires little work.

• 2 pounds oxtail, cut into 1 to 1 1/2-inch chunks 

• 2 medium yellow onions, peeled and minced

• 2 quarts water, or 6 cups water

• 2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper
  

• 1 bay leaf

• 1/2 teaspoon fresh thyme

• 3 tsp cloves

• 2 sprigs parsley

• 2 medium carrots, peeled and diced

• 1 stalk celery, diced

• 1/3 cup dry sherry, or port wine

Heat 2 tablespoons of oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water and wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.

Add herbs and vegetables and cook to desired tenderness.