I’ve been recovering from the cold that doesn’t want to to go away, thus my hiatus on my website – my apologies. It has been hard to get motivated when my energy level is low. Thankfully, I am getting better and I’m getting ready for the December hecticness. I’ve actually felt like the last couple weeks I’ve been go go go every night after work so that is probably the cause for my cold to linger. If you’re wondering where my meal plans are, I’ve put my meal planning on hold these last few weeks of the year and will get back to it in January (definitely part of my goals for 2016!).
A few weeks ago, I made an oxtail ragu in my slow cooker. There was quite a bit of extra sauce made and while I’ve had another dinner of it (and some used for a brunch – omelette topped with the oxtail ragu), I still have another ziploc bag full in my freezer for dinner (and lunch) for another day.
Growing up, I ate oxtail regularly. My mom would make a Chinese version but it primarily had the same components. She would make it on the stove top but I like the convenience of the slow-cooker.
I love the versatility of this oxtail ragu and oxtail is so easy to work with (that is, once you get the butcher to cut the meat down into manageable pieces). Let me know if you make this or if there is an ingredient you would love to try but hesitant to – I can show you how to best use it. 🙂