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Oxtail In Red Wine

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Ingredients
  Beef oxtails 1 Large, cut at the joints
  Garlic cloves 2 Large, peeled and sliced
  Fresh lemon 1 , peeled, seeded, and thinly sliced, all juice carefully saved
  Yellow onions 4 Medium, peeled and sliced
  Bay leaf 1 , crumbled
  Strong red wine 2 Cup (32 tbs) (5 Deciliter)
  Salt pork 1⁄4 Pound, washed and diced (115 Gram)
  Carrots 4 Medium, scraped and quartered lengthwise
  White of leek 2 , desanded and cut into 1 inch chunks
  Cabbage head 1⁄2 , shredded
  Ground cloves 1⁄2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Beef bouillon 3 Cup (48 tbs) (7.5 Deciliter)
  Salt To Taste
Directions

GETTING READY
1) In a large, covered, refrigerator storage bowl, rinse and place the oxtail chunks alongwith the garlic, lemon slices, onion and bay leaf.
2) Thoroughly moisten the mixture with the red wine and refrigerate, stirring occasionally.

MAKING
3) In a 6-quart pressure cooker, saute the diced salt pork on a medium-high heat, remove and drain on a paper towel.
4) Wipe the oxtail chunks dry, reserve the marinade and saute in the hot pork fat for 3 or 4 minutes.
5) Then stir in the marinade along with all its solids.
6) Stir in the carrots, leeks, cabbage, ground cloves, pepper, beef bouillon, and salt to taste.
7) Place the lid, bring up the pressure to 10 pounds and cook for 40 minutes.
8) Turn off the heat and allow the pressure to lower gradually on its own in about 4 to 5 minutes.

SERVING
9) Spoon in open soup plates, sprinkle each serving with the crisp pork bits and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
75 Minutes
Servings: 
6

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