In fact 3D...invite some hotty over for dinner and lay a plate of this in front of her and I bet she'll propose to you.
Take 4 to 5 lbs of oxtails, cut off excess fat and season with salt and pepper. In a large pot brown them on high heat with some oil. Remove ox tails and place on a plater. Pour oil off and deglaze pot with 1 cup of red wine and let reduce by about half. Add 2 cans beef broth, 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 3-4 cloves of garlic, 4 x 1/4 inch slices of fresh ginger root, slice up half a bundle of green onions into 2" pieces and add them, then bruise 3 or 4 stems of lemon grass and throw them in. Return the ox tails to the braising liquid on high heat and bring to a boil. Cover and reduce heat to simmer and let simmer 3 to 4 hours till ox tails are fall of the bone tender. Remove the oxtails to a casserole dish, cover and put in the Fridge. Strain the braising liquid into a bowl and place in the fridge over night. Throw the strained solids away.
Next day, remove the congealed fat from the braising liquid. The braising liquid should have become a gelatin due to all the connective tissue that's dissolved into it. That's got some awesome flavor! Gently reheat the gelatin in a sauce pan till it becomes a liquid and let it reduce by about half.
Take ox tails from fridge and sprinkle about 8 oz of sliced shitake mushrooms over them. Add reduced braising liquid and cover with foil. Place into preheated over for 30 minutes at 400 deg. Remove foil and reduce heat to 350 and let cook another 30 minutes, occaisonally baisting the ox tails.
Remove oxtails from oven. Squeeze the juice of one lime over them. Dice remaining green onions and garnish oxtails with them.
Serve the ox tail on a generous bed of Thai Jasmine rice with a healthy portion of the sauce and a side of broiled baby Bok Choy. (sprinkle some EVOO on baby bok choy. Broil till starts to carmalize. flip and do same on that side. Remove from broiler, sprinkle a little vinegar and fish sauce then serve).
