Green Beans with Lemon and Shallots
Prep Time:
10 minutes
Serves:
3-4
Prep Time: 20 minutes Cooking Time: 3-3-1/2 hours (inactive)
Serves: 4-6Oxtails come from what I call below the “Mason Dixon Line” of beef. I take a picture of a whole cow and draw a line horizontally across from head to tail. Anything above the line (Rib eye, Strip, Filet) I call the “cash money” cuts and anything below it (hanger, skirt, shank) I call the “game changers”. To me, these cuts worked overtime to hold the cow upright and have paid the price by becoming more characteristically tough cuts the meat. They are very tasty…Don’t be afraid to cook these until tender. They may exceed the cooking time in the recipe. Wait until they are fork tender.
The meat:
About 5 pounds beef oxtails, about 3 inches each
Kosher salt
Freshly ground black pepper
1/3 cup Canola oil
3 red onions, cut into thick slices
10 large cloves garlic
1 tablespoon dark brown sugar
3 cups red wine
12 cups (96 ounces) beef stock
2 bay leaves
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Price: $35.00
Prep Time: 10 minutes
Serves: 3-4
Prep Time: Serves: 
Prep Time: 24 mins
Serves: 3-4
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120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you’ll want to eat every night.
