Had a hankering for some oxtails late at night and had a package in the freezer.
Braised them in a bottle of red wine with few cloves of garlic until tender then removed, chilled and pulled meat from bones and reduced the wine down by about 3/4 to yield a concentrated reduction.
Next day caramelized sliced onions until brown, reheated the meat in the wine reduction then built a sandwich on ciabatta using some tomato jam that has been waiting for something to happen. Not the prettiest of pictures but it sure hit the spot
