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Oxtail Stew In Wine

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Ingredients
  Oxtails 5 Pound, cut into 2 inch pieces (2 Whole)
  Unbleached all purpose flour 3⁄4 Cup (12 tbs)
  Olive oil 3 Tablespoon (Best Quality)
  Beef stock 3 Cup (48 tbs)
  Burgundy wine 1 Cup (16 tbs)
  Tomato juice 1 Cup (16 tbs)
  Tomato paste 3 Tablespoon
  Garlic cloves 2 Clove (10 gm), minced
  Bay leaf 1
  Dried thyme 1 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Coarsely chopped yellow onions 2 Cup (32 tbs)
  Diced celery 1 Cup (16 tbs), diced
  Carrot slices 1 Cup (16 tbs), 1/8 inch thick each (Rounds)
  Potatoes 8 Medium, cut into thirds
  Chopped fresh parsley 1 Tablespoon (For Garnish)
Directions

Dredge oxtails with flour until thoroughly coated.
Shake off excess.
Heat oil in a heavy dutch oven and brown the oxtails well in several batches, setting each batch aside until all are browned; return all oxtails to pot.
Add stock, wine, tomato juice and tomato paste.
Stir in garlic, bay leaf, thyme, nutmeg, salt and pepper.
Add vegetables, immersing them well in the liquid.
Set dutch oven over medium heat.
Bring to a boil, cover, reduce heat, and simmer for 2 hours, or until oxtails are very tender.
Taste and correct seasoning.
Skim fat from sauce, garnish with parsley

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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