Oxtail with Capers

• 1 tablespoon extra virgin olive oil
• 3 to 4 pounds oxtails, cut into 2-inch lengths
• Salt and black pepper to taste
• 2 large onions, roughly chopped
• 1 tablespoon minced garlic
• 2 cups chopped tomatoes (canned are fine)
• 1 cup red wine
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground allspice
• 1 cup capers, with a bit of their juice
• 3 or 4 Roasted Red Peppers (page 470), cut into strips
• Chopped fresh parsley leaves for garnish

1. Preheat the oven to 300F.
2. Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium-high heat.
3. Add the meat and cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes.
4. Remove with a slotted spoon.
5. Reduce the heat to medium and add the onions; cook until softened, stirring occasionally, about 5 minutes.
6. Add the garlic and stir; add the tomatoes, wine, and spices, along with at least 1/2 teaspoon black pepper, and bring to a boil.
7. Cook, stirring occasionally, until the mixture is saucy, about 15 minutes.
8. Add the capers and return the meat to the pan.
9. Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tenderfalling off the bone.
10. Taste and adjust the seasoning.
11. If the mixture is soupy, remove the meat and reduce the liquid over high heat until it is more like a sauce.
12. Stir in the peppers, garnish, and serve, or cover and refrigerate for up to 2 days.

extra virgin olive oil, oxtails, salt, onions, garlic, tomatoes, red wine, ground cumin, oregano, ground allspice, capers, red peppers, parsley

Taken from www.epicurious.com/recipes/food/views/oxtail-with-capers-386295 (may not work)