*  Exported from  MasterCook  *

                        Oxtails In Red Wine Sauce

Recipe By     : Hilaire; London, England
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       tb           Vegetable oil
   4       lb           Oxtails -- up to 4-1/2 lb
   4                    Celery ribs -- chopped
   2                    Carrots -- chopped
   2                    Leeks -- chopped, white and
                        - pale green parts only
   1                    Onion -- chopped
   6       cl           Garlic -- chopped
 750       ml           Bottle dry red wine
  12                    Fresh thyme sprigs
  12                    Fresh parsley sprigs
   8                    Whole cloves
   4                    Bay leaves
   5       c            Chicken stock or canned
                        - low-salt broth
   2       tb           All purpose flour

  Heat oil in heavy large Dutch oven over high heat. Season oxtails
  with salt and pepper. Add to Dutch oven and cook until brown on all
  sides, about 12 minutes. Transfer oxtails to platter. Add celery,
  carrots, leeks, onion, and garlic to pot and saute until golden
  brown, about 8 minutes. Arrange oxtails over vegetables. Add wine,
  thyme, parsley, cloves, and bay leaves. Boil until liquid is
  reduced by half, about 15 minutes. Add stock. Bring to boil. Reduce
  heat. Cover Dutch oven tightly and simmer until meat is very
  tender, about 1-1/2 hours.
  
  Remove oxtails from cooking liquid. Tent with foil to keep warm.
  Strain cooking liquid. Skim fat from surface and reserve. Transfer
  2 tb skimmed fat to heavy medium saucepan over medium heat. Add
  flour and stir until mixture browns, about 10 minutes. Whisk in
  cooking liquid. Simmer until sauce thickens enough to coat back of
  spoon and is reduced to 2 cups, stirring frequently, about
  45 minutes. Season to taste with salt and pepper. Can be prepared
  1 day ahead. Return oxtails to sauce, cover and refrigerate.
  
  Rewarm oxtails in sauce over low heat. Transfer to large bowl and
  serve.
  
  Recipe FROM: Bon Appetit, Oct 1995
 

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