Oxtails In Red Wine Sauce
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Strain cooking liquid
2
Heat oil in heavy large Dutch oven over high heat
3
Season oxtails with salt and pepper
4
Add to Dutch oven and cook until brown on all sides, about 12 minutes
5
Transfer oxtails to platter
6
Add celery, carrots, leeks, onion and garlic to pot and sauté until golden brown, about 8 minutes
7
Arrange oxtails over vegetables
8
Add wine, thyme, parsley, cloves and bay leaves
9
Boil until liquid is reduced by half, about 15 minutes
10
Add stock
11
Bring to boil
12
Reduce heat
13
Cover Dutch oven tightly and simmer until meat is very tender, about 1 1/2 hours
14
Remove oxtails from cooking liquid
15
Tent with foil to keep warm
16
Strain cooking liquid
17
Skim fat from surface and reserve
18
Transfer 2 tablespoons skimmed fat to heavy medium saucepan over medium heat
19
Add flour and stir until mixture browns, about 10 minutes
20
Whisk in cooking liquid
21
Simmer until sauce thickens enough to coat back of spoon and is reduced to 2 cups, stirring frequently, about 45 minutes
22
Season to taste with salt and pepper
23
(Can be prepared 1 day ahead
24
Return oxtails to sauce, cover and refrigerate
25
) Rewarm oxtails in sauce over low heat
26
Transfer to large bowl and serve
27
Heat oil in heavy large Dutch oven over high heat
28
Season oxtails with salt and pepper
29
Add to Dutch oven and cook until brown on all sides, about 12 minutes
30
Transfer oxtails to platter
31
Add celery, carrots, leeks, onion and garlic to pot and sauté until golden brown, about 8 minutes
32
Arrange oxtails over vegetables
33
Add wine, thyme, parsley, cloves and bay leaves
34
Boil until liquid is reduced by half, about 15 minutes
35
Add stock
36
Bring to boil
37
Reduce heat
38
Cover Dutch oven tightly and simmer until meat is very tender, about 1 1/2 hours
39
Remove oxtails from cooking liquid
40
Tent with foil to keep warm
41
Skim fat from surface and reserve
42
Transfer 2 tablespoons skimmed fat to heavy medium saucepan over medium heat
43
Add flour and stir until mixture browns, about 10 minutes
44
Whisk in cooking liquid
45
Simmer until sauce thickens enough to coat back of spoon and is reduced to 2 cups, stirring frequently, about 45 minutes
46
Season to taste with salt and pepper
47
(Can be prepared 1 day ahead
48
Return oxtails to sauce, cover and refrigerate
49
) Rewarm oxtails in sauce over low heat
50
Transfer to large bowl and serve