Received the latest issue of Southern Living in yesterday's mail. I just drooled over a recipe for oxtails listed on page 116. Knowing that I had a bag of them in the freezer, that's what we're having tonight.
The oxtails are slow-cooked in the crock-pot with lots of veggies, fresh herbs, tomato paste and red wine, then served over rice. We'll have that and the rest of the bottle of red wine that I opened to cook with.
I just took out a huge gubana from the oven. That'll be dessert.