Braised oxtail for stuff piquillos

4 lb spanish onion    

4 lb carrot large

21 lb oxtail    

8 oz celery  (1/2 bunch) 

8 oz  garlic  (2 heads) 

1 oz thyme (1/2 bunch)  

1 oz rosemary  (1/2 bunch)  

1 gr bay leaf    

6 qt kitchen red wine    

8 qt chicken stock    

0.5 cup Blend oil

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Deep fry the oxtail until caramelized (a couple of minutes)

In a rondo, cook the onions, carrots, celery and garlic (all cut in  mirepoix) with 1/2 cup of blend oil for about 30 minutes, until very soft.

Add red wine, reduce to half, and add the chicken stock, sachet, bay leaf,  rosemary and thyme. Bring to a boil.

Put the oxtail in a deep hotel pan.

Pour the sauce on top of the oxtail. Wrap the pan, tightly, with plastic  wrap. Put in the steam oven for 12 hours at 190oF.

After the 12 hours, strain the sauce and set aside. Pull the meat from  the bone and chop in large pieces.

Strain liquid, remove fat, and reduce sauce by 1/2 - store in quart containers.

Put the meat in a bowl and season with salt and pepper to taste - add back a little of the reduced braising liquid.

Stuff each piquillo pepper with 1.5 ounces of oxtail

Set aside or freeze.