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What You Need:
(To Serve: 8)
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4 pounds oxtails, rubbed with salt and freshly ground black pepper
2 tablespoons olive oil
1 cup chopped celery
1 medium yellow onion, peeled and chopped
2 carrots, sliced
3 cloves peeled garlic
2 shallots, peeled and chopped
1 tablespoon chopped parsley
1 tablespoon all-purpose flour
2½ cups Beef Stock or use canned
1½ cups red wine
2 bay leaves
½ teaspoon dried thyme, whole
Salt and freshly ground black pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Using a large black frying pan, brown the seasoned oxtails in the oil. You will need to do this in about 3 batches.
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2. Remove the meat to a 6- to 8-quart heavy stove-top pot. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots, and parsley.
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3. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the remaining ingredients, along with the oxtails, except the salt and pepper.
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4. Simmer partially covered for 2 hours, or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.
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