Like the Pollo en Escabeche and the Cawl recipes prior, this is another slow cooker meal to start the night before. As with the cawl, you will need to skim the fat off the top prior to serving. I find it easier to refrigerate while I’m at work and then skim and reheat when I get home. Just about to turn on the slow cooker but I forgot to take a pic of the seared oxtails :( Albeit, this is a little more complex than my usual “set it and forget it” meals, but I’m moving and I’m working on eating most of the items in my freeze and pantry. I had a leftover container of ricotta and some homemade stock. The ricotta, which freezes well by the way, was earmarked for my Cranberry Ricotta Tart for Christmas. However, I didn’t get to dine with Aunt Florence at Christmas this year, so I didn’t have to make the tart. Plus, oxtail just happened to be on sale and I do like a good ragù! Ragù and not the Unilever brand, Ragú, is a rich meat-based sauce. While there is a difference betw...