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Oxtails and grits
Oxtails
1lb of oxtail
1 tsp garlic powder
3/4 tsp onion powder
1/2 tsp seasoned salt
1/4 tsp Cajun seasoning
1/4 tsp black pepper
1/2 tsp soy sauce
1/4 tsp Worcestershire sauce
2 bay leaves
4 cloves garlic
1/4 onion
1/4 bell pepper
2tbs oil
1/4 cup red wine
2 cups beef broth

Have your butcher cut the oxtail in fourths (optional). Season cleaned oxtails with garlic powder, onion powder, seasoned salt, Cajun seasoning, black pepper, soy sauce, Worcestershire sauce. Mix well. Add bay leaves, bell pepper, onion, and garlic. Cover and refrigerate overnight (optional).

Heat oil in pan over high heat until it ripples. Sear oxtail on both sides until brown. Add in the vegetables from the marinade to the pan and cook for 5 minutes. Add tomato paste and stir well until well distributed.

Add red wine and beef broth. Bring to a simmer. Cover and reduce heat to medium-low. Allow to slowly simmer for about 3-4 hours, or until oxtail is tender and sauce has thickened.

Grits
2 cups low sodium chicken broth
1/2 tsp garlic salt (omit if your chicken broth isn’t low sodium)
1/2 cup grits
1/4 cup heavy whipping cream
1tbs butter
4oz havarti

Bring chicken broth and garlic salt to boil. Stir in grits. Whisk frequently until thickened. Stir in cream and butter. Remove from heat. Stir in cheese.