Oxtail Stew In Wine
|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|
|Dried thyme||1 Teaspoon|
|Grated nutmeg||1⁄2 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)|
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