Directions

1Preheat oven to 325 degrees F (165 degrees C).

2Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, salt, and pepper in a large bowl. Dredge the beef in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the short rib on all sides, about 10 minutes.

3Melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add wine and reduce by half. Stir in the thyme, bay leaf, parsley, and beef broth. Place the browned oxtail on top of the vegetables in a single layer, and then bring to a boil.

4Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours. Once the short rib is tender, remove the meat to a serving dish, cover, and keep warm. Fork meat off the bone and reserve.

5Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

6Sauté some shredded short rib with Brussel, onions, salt and pepper. Heat some tortillas on the grill. Spoon some of the taco filling into each tortilla. Serve with taco sauce and lime wedge.