• Serves 4
  
  6 pieces oxtail
  2 cups all-purpose flour
  2 large onions, 1 inch dice
  1 bag carrot nubs
  1 large daikon, peeled, roll cut
  1 head of garlic, split
  4 ribs celery, cut into 1-inch dice
  2 cups red wine
  2 cups naturally brewed soy sauce
  2 star anise
  4 limes, juiced
  water to cover
  Steamed white rice/brown rice for serving
  Kosher salt and freshly ground black pepper to taste
  Canola oil for cooking
  
  Season oxtail with salt and pepper and dredge in flour. Coat a stock pot over medium heat lightly with oil, brown the oxtail, it should take about 8 minutes, and set aside. In the same pot, sauté onions, carrots, daikon, garlic and celery for 2 minutes and season. Deglaze with red wine and naturally brewed soy sauce. Add star anise, lime juice and oxtail. Add water to cover and check for flavor. Simmer for 2 hours. Serve with steamed white/brown rice.
  

Wine Notes:

2003 Bodegas Salentein Syrah
From Argentina. The aroma is fragrant with spices and smoked meat, with notes of blackberries and tobacco. Rounded mouthfeel at the start, with ripe red fruits and sweet tannins typical of the variety. Balanced acidity and a long finish.


2006 Cono Sur Pinot Noir
100% Pinot Noir
From Chile (Central Valley). Aroma of berries, black cherries and sweet fruits with note of toasty oak. Soft, sweet fruit on palate with a rich texture. Pairs well both with red and white meats as well as cheeses

>>This recipe appears in Episode #505.

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