Recipe By : Hilaire; London, England
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Vegetable oil
4 lb Oxtails -- up to 4-1/2 lb
4 Celery ribs -- chopped
2 Carrots -- chopped
2 Leeks -- chopped, white and
- pale green parts only
1 Onion -- chopped
6 cl Garlic -- chopped
750 ml Bottle dry red wine
12 Fresh thyme sprigs
12 Fresh parsley sprigs
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 saute 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 tb 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.
