MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Braised Oxtail with Cinnamon
Categories: British,  Beef, Wine, Casseroles
     Yield: 4 Servings

     2    Oxtails cut into pieces
     2 tb Seasoned flour
          Butter
     1    Onion
     2    Celery ribs
     2 md Carrots
   150 ml Ruby port
     1    Bottle red Rhone wine
     3    Cinnamon sticks; broken into
          -pieces
     3    Bay leaves
     2 ts Black peppercorns
     5    Thyme sprigs
          Salt
          Black pepper; fresly ground
     1    Strip orange zest
 1 1/4 L  Rich beef stock

 Preheat oven to 150 C/gas 2. Trim oxtail pieces of excess fat and wash
 the meat. Toss in seasoned flour and shake off any excess. Melt some
 butter in a heavy bottomed pan or frying pan. Add oxtail - sear brown
 on all sides. Remove oxtail with slotted spoon to deep ovenproof
 casserole.

 Peel and roughly chop vegetables, add to pan and brown in butter. Add
 vegetables to oxtail in casserole. Add port to pan. Reduce until
 sticky, stirring constantly to scrape up crusty meat sediment from
 pan.

 Gradually add wine to pan and bring to the boil. Boil hard for about
 10 minutes to drive off alcohol. Add stock, cinnamon, bay.
 peppercorns, thyme, salt & pepper. Return to boil. Add to oxtail
 casserole.

 Cover with lid and cook in pre-heated oven for 3-1/2 to 4 hours,
 until meat is falling from bones.

 Remove oxtail from casserole with slotted spoon and keep hot. Strain
 casserole juices into clean pan, pressing vegetables well with back of
 ladle or draining spoon to extract all possible flavour. At this
 point the casserole could be refrigerated overnight to allow fat to
 solidify, and then be removed. Re-heat oxtail and sauce.

 Bring sauce to boil and season to taste. Skin off as much fat as
 possible. Sauce should be deep in colour, rich and unctuous.

 Serve oxtail with sauce poured over and with mashed potatoes.

 Carlton Food Network http://www.cfn.co.uk/

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