2 pounds oxtail
4 stalk celery, chopped
1 can diced tomatoes
1 can great northern (white) beans (low-carb, skip this)
1 Tablespoon minced garlic
2 Bay leaves
1 cup red wine
1 tsp Worcestershire sauce
1 tsp rosemary
1 tsp oregano (or thyme)
1/2 tsp black pepper
1 tsp paprika
1/4 tsp nutmeg
1 Tablespoon beef bullion
2 cups turkey broth (or beef. Or water)
Note before you start: this is one of those things that really, really works better with 12 hours in the crockpot. If you only have 6 hours, make something else.
Start by roasting the oxtails. Preheat oven to 425 F (220 C), coat oxtails in salt, pepper, olive oil. Stick in oven for 15 minutes. Contemplate this would probably work broiling. Worry about it. Open the door, poke at them, then give them another 5 minutes to get really nice and brown.
While they're roasting, pull out a 4-quart slow cooker. (You can always make it bigger by adding more stuff). Chop carrots, celery, onion. At this point, you can saute them first for greater flavor, or you can just dump them in for greater ease.
Add tomatoes and beans to slow cooker. (You could always chop up a potato or two and add that instead, or a handful of barley. Or be low-carb, and stick with just the carrots.) Add wine, Worcestershire sauce, and spices. Take oxtails out of oven before they burn, add them & their fat & pan juices to the slow cooker.
Dump a tupperware of turkey broth on top, to clean out your deep freezer, and add a heaping spoonful of beef better-than-bullion on top, to cover the turkey taste with beef. Or, if you don't need to clean your deep freezer, add some water, beef bullion, and maybe a little more wine. And drink some wine. I used a nice chambourcin. Don't cook with anything you're not willing to drink!
Turn the slow cooker on low, and leave it alone for at least 8 hours. Then pull the oxtail chunks out, and shred the meat off the bones. If you left it for 12 hours, this pretty much consists of the meat falling away in lovely shreds while you fish the bones out of the soup. If you didn't, return the meat to the soup. Serve!
I served it with a salad & the rest of the bottle of wine. And some oyster crackers on top, because I felt like it.