Oxtail Stew

• 1 tablespoon Essence, recipe follows
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 pounds 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 teaspoons 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
• Cheddar Drop Biscuits, recipe follows

1. In a zip-top bag, combine Essence, flour, and salt and pepper.
2. Add oxtails, seal bag, and shake to coat.
3. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered.
4. Remove bacon, using slotted spoon and reserve.
5. Increase heat to high.
6. Add oxtails and cook until browned on all sides, about 10 minutes.
7. Transfer oxtails to plate.
8. Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender.
9. Mix in tomato paste and thyme.
10. Add wine and bring to boil, scraping up any browned bits.
11. Boil until liquid is reduced by half.
12. Add tomatoes and broth.
13. Return oxtails with any juices and bacon to Dutch oven.
14. Bring to boil.
15. Reduce heat, cover, and simmer until tender, about 2 1/2 hours.
16. Uncover and simmer until liquid is slightly thickened, about 30 minutes.
17. Serve with homemade Cheddar Drop Biscuits.
18. 2 1/2 tablespoons paprika
19. 2 tablespoons salt
20. 2 tablespoons garlic powder
21. 1 tablespoon black pepper
22. 1 tablespoon onion powder
23. 1 tablespoon cayenne pepper
24. 1 tablespoon dried oregano
25. 1 tablespoon dried thyme
26. Combine all ingredients thoroughly.
27. Yield: 2/3 cup
28. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
29. 1 cup all-purpose flour
30. 1 teaspoon baking powder
31. 1/8 teaspoon baking soda
32. 1/4 teaspoon salt
33. 2 tablespoons plus 1 teaspoon solid vegetable shortening
34. 1/4 cup plus 1 tablespoon milk
35. 1 cup shredded Cheddar
36. Preheat the oven to 400 degrees F. Lightly oil a pie tin.
37. Combine all of the ingredients in a mixing bowl and mix well.
38. The dough will be slightly sticky.
39. Divide the dough into 4 equal portions and drop into the pie tin.
40. Bake for 25 to 30 minutes, or until lightly browned.
41. Serve right from the oven.
42. Yield: 4 biscuits

flour, salt, oxtails, bacon, onions, carrots, celery stalks, garlic, tomato paste, thyme, red wine, italian tomatoes, beef broth, cheddar drop biscuits

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oxtail-stew-recipe.html (may not work)