Marry Me Oxtails from Meiko and the Dish

Ingredients

• 3 Packs Rumba Meats Beef Oxtails, Rinsed & Trimmed
• 3 Teaspoons Kosher Salt, Divided
• 3 Teaspoons Ground Black Pepper, Divided
• ¼ Cup Avocado Oil
• 1 Small Onion, Chopped
• 12 Garlic Cloves, Minced
• 2 Bay Leaves
• 3 Tablespoons All-Purpose Flour
• 2 Teaspoons Dried Oregano
• 2 Teaspoons Dried Thyme
• 2 Teaspoons Onion Powder
• 2 Teaspoons Garlic Powder
• ½ - 1 Teaspoon Crushed Red Pepper Flakes
• 6 Cups Low-Sodium Beef Stock
• 2 Cups White Wine
• 1 ½ Cups Heavy Cream
• 1 Cup Grated Parmesan Cheese
• 3 Oz. Pack Dehydrated Sun-Dried Tomatoes
• 5 Oz Fresh Spinach
• Fresh Chopped Basil, Garnish
• 1 Lb. Egg Noodles, Cooked

Instructions

1. Preheat oven to 325°F. Pat oxtails dry with a paper towel.
2. In a small bowl, combine 2 teaspoons of salt and pepper, then evenly season oxtails on all sides.
3. Heat oil in a Dutch oven over medium-high heat. Once hot, sear oxtails in batches for 3 minutes until brown on all sides. Set oxtails aside.
4. Stir in onion and cook for 2-3 minutes, scraping the bottom of the pot to pick up the brown bits. Add garlic and bay leaf, and stir until fragrant, approximately 1 minute. Add flour and stir to coat vegetables.
5. Add remaining salt, pepper, dried oregano, dry thyme, onion powder, garlic powder, and crushed red pepper flakes, and cook for 1 minute.
6. Add 1 cup of beef stock and stir to remove any lumps. Pour in the remaining stock and white wine and bring to a rolling boil. Add the oxtails and once a boil is achieved with the oxtails, cover with a lid and transfer the pot to the oven for 3 hours or until oxtails are tender.
7. Remove just the oxtails from the pot and cover loosely with foil. Place the pot back over medium heat, and slowly stir in heavy cream, parmesan, and sun-dried tomatoes. Stir constantly to keep the cheese from sticking to the bottom of the pot. Cook uncovered for 15-20 minutes to allow the sauce to reduce and thicken. When ready, the sauce should coat a spoon.
8. Remove the pot from the heat and stir in spinach until it wilts into the sauce.
9. Dip the oxtails back into the sauce before serving. To serve, evenly divide pasta onto plates, add oxtails, and spoon a loving amount of sauce over top. Garnish with basil and grated parmesan.