Basque Oxtail Stew in Brown Gravy

      Another meal from our 4+ week adventure to SE Michigan awaiting medical clearance to head further south.  We discovered Basque Cuisine several years ago during our visit to Northern Nevada and loved it.  These people have lived for many years on the NW border between Spain and France.  They have survived years of conflict regardless of their neutral farming status.  The Germans even used them as target practice for their bombers in WW2.  As such, their cuisine is very meat and potatoes, lots of lamb, pork, veal, rabbit, and gravy.  This will be my 3rd time making this recipe and it blends itself well with the RV crockpot if you wish.
      First of all, beef oxtails can be tricky to find, but asking your local butcher or supermarket meat guy usually gets results. They are meaty joints from the beef tail that are very tasty.  Roasting them beforehand really brings out the flavor.  Obviously the Basque waste nothing.  This recipe is modified for us.

2 pounds meaty oxtails
cayenne, salt, and black pepper as needed
1/2 onion diced
3 garlic cloves diced
1/4 cup extra virgin olive oil
1/2 cup flour
1 tomato, diced
1 carrot, peeled and sliced
1 teaspoon Kitchen Bouquet
1 tablespoon beef base or 1 cup beef broth

      Line a roasting pan with foil.  Rinse the oxtails with water and place them in the pan in the oven.  Sprinkle lightly with cayenne and salt.  Roast at 450 for 1 hour, turning occasionally to brown, not burn.  Remove tails from oven and set aside to drain off all oils.

      Combine the onion, garlic, and oil in a food processor....process till finely chopped or you can simply chop them if you like it chunkier.  Saute' in stockpot over medium heat till translucent.  Add flour and whisk for 30 seconds.  Add 4 1/2 cups water and whisk till dissolved. Add tomatoes, Kitchen Bouquet, and beef base or broth.  Add oxtails and carrots.  Bring to a boil, turn down to low, and cover.

Simmer in stockpot at low for 2 1/2 hours,  Meat should come off the bone easily when done.  If you desire it thicker or added too much water, thicken with Corn Starch.  You can even put it over rice or taters if you like.  Serve hot with biscuits.

"The priest's pot is small, but tasty"

Basque Proverb

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