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Oxtails in Red Wine Sauce

4 servings

3 tablespoons vegetables oil
4 1/2 to 4 pounds oxtails
4 celery stalks, chopped
2 carrots, chopped
2 leeks, (white and pale green parts only) chopped
1 onion chopped
6 garlic cloves, chopped
1 bottle (750 milliliters) dry red wine
12 sprigs fresh thyme
12 sprigs fresh parsley
8 whole cloves
4 bay leaves
5 cups chicken stock or canned low-salt broth
2 tablespoons all purpose flour
 

Heat oil in heavy large Dutch oven over high heat.
Season oxtails with salt and pepper. Add to Dutch
oven and cook until brown on all sides, about 12
minutes. Transfer oxtails to platter. Add celery,
carrots, leeks, onion and garlic to pot and sauté
until golden brown, about 8 minutes. Arrange
oxtails over vegetables. Add wine, thyme, parsley,
cloves and bay leaves. Boil until liquid is reduced
by half, about 15 minutes. Add stock. Bring to boil.
Reduce heat. Cover Dutch oven tightly and simmer
until meat is very tender, about 1 1/2 hours.
Remove oxtails from cooking liquid. Tent with foil
to keep warm. Strain cooking liquid. Skim fat from
surface and reserve. Transfer 2 tablespoons skimmed
fat to heavy medium saucepan over medium heat.
Add flour and stir until mixture browns, about 10 minutes.
Whisk in cooking liquid. Simmer until sauce thickens enough
to coat back of spoon and is reduced to 2 cups, stirring
frequently, about 45 minutes. Season to taste with salt
and pepper. (Can be prepared 1 day ahead. Return oxtails
to sauce, cover and refrigerate.)

Rewarm oxtails in sauce over low heat. Transfer to large
bowl and serve. Serve over egg noodles or mashed potatoes.

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