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Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Oxtails

  2. 2 tablespoons 30ml Olive oil

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1 cup 62g / 2 1/5oz Yellow onion - peeled and chopped (medium)

  5. 2 Carrots - sliced

  6. 3 Garlic cloves - peeled

  7. 2 Shallots - peeled and chopped

  8. 1 tablespoon 15ml Chopped fresh parsley

  9. 1 tablespoon 15ml All-purpose flour

  10. 2 1/2 cups 592ml Beef stock - fresh or canned

  11. 1 1/2 cups 355ml Red wine

  12. 2 Bay leaves

  13. 1/2 teaspoon 2 1/2ml Dried whole thyme

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Rub the oxtails with salt and freshly ground black pepper.

  2. Using a large black frying pan brown the seasoned oxtails in the oil. You will need to do this in about three batches.

  3. Remove the meat to a 6- to 8-quart heavy stove-top pot.

  4. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots and parsley. 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.

  5. Simmer partially covered for 2 hours or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes. This recipe serves 8.

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