Recipe - Oxtails In Red Wine Sauce

3 tablespoon Vegetables oil
4 To 4 One half 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 750ml bottle dry red wine
12 Sprigs fresh thyme
12 Sprigs fresh parsley
8 Whole cloves
4 Bay leaves
5 cup Chicken stock or canned
lowsalt broth
2 tablespoon 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 One half 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 MMRecipes Digest V4 #004

From: Julie Bertholf jewel1@ix.netcom.com

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