Braised Oxtail Recipe with Tomato and Shallot Confiture

Ingredients

• 6 pounds oxtail
• 1 Tbsp kosher salt
• 2 tsp black pepper
• 5 Tbsp Jordan Extra Virgin Olive Oil
• 1 Tbsp tomato paste
• 6 shallots
• 2 ribs of celery
• ½ fennel bulb
• ¼ cup Picholine olives
• ¼ cup dried Porcini mushrooms
• 6 black garlic cloves
• 1 bay leaf
• 2 cups Jordan Cabernet Sauvignon
• 1 cup Madeira fortified wine
• 1 cup chicken stock
• ½ cup seasoned rice wine vinegar
• ¼ cup apple cider vinegar
• 3 Tbsp Demerara sugar
• 2 tsp sea salt
• ½ Bay leaf
• 1 tsp coriander
• 1 tsp yellow mustard seeds
• 1 Tbsp Jordan Extra Virgin Olive Oil
• 7 pounds Roma tomatoes
• ½ cup Jordan Extra Virgin Olive Oil
• 1 bunch thyme
• 2 Tbsp marjoram
• 1 Tbsp capers
• 3 Tbsp black garlic
• 1 Tbsp sel gris
• 4 Tbsp pickled shallots
• 2 Tbsp preserved lemon
• 1 tsp aged balsamic vinegar