Oxtails in Red Wine Sauce

Title:
Oxtails in Red Wine Sauce

Yield:
4 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





     3 tb Vegetables oil


     4    To 4 1/2 pounds oxtails


     4    Celery stalks, chopped


     2    Carrots, chopped


     2    Leeks, chopped (white and


          -pale green parts only)


     1    Onion chopped


     6    Garlic cloves, chopped


     1    750-ml bottle dry red wine


    12    Sprigs fresh thyme


    12    Sprigs fresh parsley


     8    Whole cloves


     4    Bay leaves


     5 c  Chicken stock or canned


          -low-salt broth


     2 tb 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 saut? 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.


 


 Bon Appetit October 1995 Source: Hilaire; London, England


 Posted to MM-Recipes Digest V4 #004


 


 From: Julie Bertholf 


 


 Date: Thu, 2 Jan 1997 22:47:53 -0800