Submitted by Julie's friend and colleague,Todd Kodet. Todd and I worked together at a large organic produce company. He is in charge of the supply for much of the nation's organic Spring Mix and does an amazing job. He is also an accomplished quilter, cook, bowler, Girl Scout leader and, most recently, a runner. Miss you, Todd 🙂

4lbs. Oxtails
Olive Oil enough for a light coat over
the bottom of the pan
Generous Handful of dry thyme
1 Medium Yellow Onion, diced
750ml. Red wine
Chopped Veggies for the end:
3-4 Carrots
1 Large bell pepper
1 Medium yellow onion
1 Jalapeno pepper (seeded)
4 Stalks of Celery

Brown oxtails well in olive oil adding the onion towards the end. Add the thyme and wine in covered casserole dish. Bake 3 hours in a low heat oven, 225 degrees. Add the veggies and turn up the oven to 325 degrees and cook for another 1.5 hours. Serve over rice.

**Because our oxtails are so popular, we limit the number you can purchase to three in order to share the bounty.