Braised Oxtails with Rutabaga

*Oil (Wesson) Canola oil, 2 tbsp (remove)
Garlic, 3 clove (remove)
*Dried Pepper Flakes, .5 tsp (remove)
*Beef Broth Made from Low Sodium Beef Base 1 cup, 1 serving (remove)
*Imagine Organic Beef Broth - Low Sodium, 4 cup (remove)
Soy sauce (tamari), 4 tbsp (remove)
Scotch, 1 fl. oz, 2 serving (remove)
*Orange Zest - of 1 orange, .5 serving (remove)
*Star anise, 1 serving (remove)
Granulated Sugar, 6 tsp (remove)
Salt, .5 tsp (remove)
*rutabaga, 24 oz (remove)
Argo Cornstarch, 1 tbsp (remove)
Cilantro, raw, 3 tbsp (remove)
*Beef, Oxtail, 32 oz (remove)

In a large kettle, heat the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails, patted dry and seasoned with salt and pepper, in batches, transferring them as they are browned with tongs to a bowl. If necessary, pour off all but 1 tablespoon of the fat, add the garlic and the red pepper flakes, and cook the mixture, stirring, for 30 seconds.

Return the oxtails to the kettle with the broth, 2 cups water, the soy sauce, the Scotch, the zest, the star anise, the sugar, and the salt. Bring the mixture to a boil, and braise the oxtails, covered, in a preheated 350 degree F. oven for 2 hours. Stir in the rutabaga and braise the mixture, covered, for 30 to 45 minutes, or until the rutabaga is tender. Skim any fat from the cooking liquid and bring the mixture to a boil. Stir the cornstarch mixture, add it to the oxtail mixture, stirring, and simmer the mixture, stirring, for 1 minute. Transfer the mixture to a large serving dish and sprinkle it with the coriander.