Picked up some beautiful oxtail from Vessel Meats in Dartmouth, Nova Scotia and seasoned it with Gochu Knees Weak BBQ seasoning by Uncle Hemi—a spice blend I first heard about from my friends Maddie and Kiki. After searing the oxtails in a Dutch oven, I added onion, garlic, and carrots, then deglazed the pan with Blomidon Estate Winery’s Baco Noir and beef broth. The oxtail braised low and slow for three hours, resulting in rich, tender, and absolutely delicious comfort food.
If you’re in Nova Scotia, this is a must-try combo of local ingredients and bold flavor.
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