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Cabernet Braised Ox Tails with Mascarpone Mashed Yams

Source: Darius Willams /

Ox Talis

3 pounds of ox tails

1 bottle of good Cabernet

2 teaspoons of beef bouillon

2 bay leaves

1 teaspoon of dried Italian herbs

2 cups of diced vegetable mix (onions, celery, bell peppers, and garlic)

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