Country-Style Oxtails

Ingredients:

Stew

• 1.3 kg of oxtails
• Homemade seasoning, recipe below
• 1 teaspoon olive oil
• 1 can of beef broth
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 6 cloves of garlic, large ones cut in half
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 can (220 g) of tomato sauce
• Half a Vidalia onion, cut into 6 wedges
• 6 small new potatoes, halved
• 4 medium carrots, cut into 5cm pieces.
• 1 pan of hot cooked rice with butter

Homemade seasoning

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. Preheat oven to 150°C-175°C.
2. Sprinkle the oxtails generously with homemade seasoning.
   
   Pour olive oil into the bottom of an oven-safe Dutch oven. When the oil is hot, add the oxtails and brown them on all sides. Remove the oxtails from the pan and set aside. Scrape up any browned bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add the basil, oregano, bay leaf, hot sauce, tomato sauce, and the reserved oxtails. Stir to distribute evenly.
3. Cover tightly, place in the oven and bake for 2-3 hours.
   
   Remove the cauldron from the oven and bring to a simmer on the stovetop. Add the sweet onion wedges, red potatoes, garlic, and carrots. Cover and simmer until the potatoes are almost tender, about 15 minutes.
   
   Serve oxtails with vegetables over hot rice.
   
   Homemade seasoning:
   
   Mix all ingredients and store in an airtight container for up to 6 months.