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Braised Oxtails

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Ingredients:

    • 2 oxtails, whole, cut at joint
    • 1 qt. burgundy wine
    • 2 quarts stock or consommé
    • 1 qt. water
    • 2 bay leaves, small
    • 1 pinch thyme
    • 1 pinch rosemary
    • 2 tsp. cracked pepper
    • Whole parsley
    • 2 carrots, sliced
    • 1 onion, cut in large pieces
    • 1 to 2 stalks of celery

 

Directions:

Marinate oxtails for 12 hours in the mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marinating.

 

After mixture has marinated, Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Sauté the oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a Dutch oven (or other heavy pan). Add liquid with vegetables from marinating. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours).

 

Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with roux. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.



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