Oxtails In Red Wine Sauce

* Exported from MasterCook *

OXTAILS IN RED WINE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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.

Bon Appetit October 1995 Source: Hilaire; London,
England



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