Oxtail Stew In Wine Recipe
Ingredients
| Oxtails | 2 Pound, cut into pieces | |
| 3/4 cup unbleached, all-purpose flour | ||
| 3 tablespoons best-quality olive oil | ||
| Beef Stock | 3 Cup (16 tbs) | |
| 1 cup Burgundy wine | ||
| Tomato juice | 1 Cup (16 tbs) | |
| Tomato Paste | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Dried thyme | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Yellow onions | 2 Cup (16 tbs), coarsely chopped | |
| Celery | 1 Cup (16 tbs), diced | |
| 1 cup carrot rounds, 1/8 inch thick each | ||
| 8 medium size potatoes, cut into thirds | ||
| Chopped fresh parsley (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
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
Chef
