pale tail braise

1.  brown 1.5 lbs fresh cut oxtail in a lidded pot or wok in olive or veg oil

2.  while browning, add 1 tablespoon minced garlic

3.  brown for 5  minutes then add 1 cup white wine

5.  stir fresh thyme mix with dry thyme tomillo, cajun spice/salt (tony), 1 bay leave, 2 aniseed petals

6.  brown up to 10 minutes then turn off.

7.  prepare 1-2 serving of the following chopped, a)celery b)string beans c)2 red onion d) 2 red potatoes 

8.  mix all in 3 cups of water + 1 can chicken stock or 4 cups water w/ 1 chicken cube and throw all the vegetables them all into a rice cooker

9.  turn the cooker on and wait till the vegetable soup boil

10.  now add the tails all into the mixture

11.  this is similar to the red stew with the tomato and paste missing

12.  you may add starch to thicken.  Let the cooker stop on it's own and simmer as long as you want, now enjoy.

video by MasatoHyuga