By Chris Avena
I have to say that I really do enjoy cooking on an open fire. There is an added element that you cannot duplicate when preparing a meal conventionally. There is something a little primal about the whole experience of cooking on an open fire. It adds a hint of smokey flavor to every meal. I personally cook on a grill or with a Dutch oven. In this case, I was cooking oxtail in a small Dutch oven. There is a process to making oxtail but in the whole scheme of things, it is not very difficult to prepare.
When cooking on a firepit, you should be sure to start the fire forty-five minutes ahead of time. This gives you time to be sure that the fire is burning and there is a good amount of embers in the firepit.
The first thing that I like to do when I cook a meal is to have everything that I need in front of me. I measure out all the ingredients, the seasoning, and the marinade. Next, place the oxtail in a bowl and add in the browning, Worcestershire, salt, and pepper. Mix that well and let it sit while you get the fire started. Then, slice the onion and bring all the ingredients out to the firepit. Place the Dutch oven on the fire and allow it to get nice and hot. Add in the butter and allow it to melt before browning the oxtail. Once the oxtail is browned, remove it and set aside. Sautee the onions and then you can stir in the flour. Stir the flour until it is a nice golden brown. Place the oxtail back into the Dutch oven and pour the beef stock and wine into the Dutch oven. Pour the seasoning into the Dutch oven along with a Jalapeno & a few sprigs of thyme. Cover the Dutch Oven and allow to simmer for three hours. Be sure to regulate the heat. If the beef stock begins to boil, adjust the height of the Dutch oven over the firepit. When you remove the Dutch oven from the fire – The oxtail should just fall off the bone. I prefer to serve the oxtail over mashed potatoes.
Perfection, every time.