Oxtail Stew

This recipe is courtesy Emeril Lagasse, 2006, I found it on the Food Network website here. I made some modifications, for instance, I modified it to cook for a longer period in my crock pot. The crock pot is great for long cooking, but terrible for browning and getting a fond, so do all the browning and reducing in a dutch oven then transfer it to your crock pot for the long cook.

Ingredients

Browned Oxtails

       1 T. Emril's Essence, recipe follows
       1 cup all-purpose flour
       Salt and freshly ground black pepper
       4 lbs oxtails
       10 bacon slices, chopped
       2 large onions, chopped
       2 large carrots, chopped
       2 large celery stalks, chopped
       6 garlic cloves, chopped
       1/4 cup tomato paste
       4 tsp fresh thyme leaves
       1 (750-ml) bottle dry red wine
       1 (28-ounce) can chopped Italian tomatoes
       1 (14 1/2-ounce) can beef broth

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
       2 1/2 T.paprika
       2 T. salt
       2 T. garlic powder
       1 T. black pepper
       1 T. onion powder
       1 T. cayenne pepper
       1 T. dried oregano
       1 T. dried thyme
Combine all ingredients thoroughly.

Directions

1. In a non-reactive bowl mix the ingredients for the Essence. Store in an air-tight container. Remember, this recipe only calls for 1T. of it.
2. In a large heavy Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. 
3. In a zip-top bag, combine Essence (1 T.), flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. 
4. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
5. Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender.
6. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. 
7. Boil until liquid is reduced by half. 
8. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. 
9. Place everything in a large crock pot set to High, cover, and simmer until meat is tender and falling off the bones, about 5-6 hours. 
10. Pick the tails out of the stew and remove and discard the bones. Return the meat to the pot.
11. Uncover and simmer until liquid is slightly thickened, about 30 minutes.