Remember Babe, Paul Bunyan's buddy?

Babe the Blue Ox

I stumbled upon a new food blogging event the other day and let out a sigh of relief! Finally...oh finally a meat event....OH MY, I am thrilled!

Hank of Hunter Angler Gardener Cook is hosting the 1st Meat and Greet. Such a cute name, but where is the cool logo? :)

Since I was planning on making Braised Ox Tails this weekend, the timing could not be more perfect. My husband is in 7th heaven every time I make them. On the other hand, I could skip the tails but the gravy and the vegetables braised along with the Tails are melt-in-your-mouth good!!




My photos did not turn out as well as I would have liked. They came out very dark although the tails were beautifully braised. Oh well.....


Braised Ox Tails
Recipe developed in the kitchen of Big-Black-Dog

2 c. of Merlot wine
1-2 c. of chicken stock
2 TBL Balsamic Vinegar
1 TBL basil
1 tsp marjoram
1/2 tsp tarragon
1/2 tsp rosemary
3-4 cloves of garlic, crushed
3-4 carrots, cut into 3-4" pieces
10-12 small brussel sprouts
Salt and pepper to taste

Mix the wine, stock, vinegar and herbs. Place the tails and vegetables in a low, oven proof dish and pour the wine mixture in the dish. Cook at 300 degrees for 2 hours.

The sauce makes delicious gravy! I removed the meat and vegetables, strained the sauce and made my gravy with a corn starch/flour mix and served it over mashed potatoes.



I braised the Ox Tails in my Tagine..one of my favorite cooking vessels!




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