Oxtails In Red Wine Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oil in a large heavy Dutch oven on high heat.
  • Season oxtails with salt and pepper.
  • Brown on all sides.
  • Transfer to platter.
  • Add celery, carrots, leeks, onion.
  • and garlic to pot.
  • Saute until golden brown, about 8 minutes.
  • Place oxtails on top.
  • Add wine, thyme, parsley, cloves, and bay leaves.
  • Boil until liquid is reduced by half, about 15 minutes. Add chicken broth.
  • Cover tightly and simmer until meat is tender-about 1+1/2 hours.
  • Remove oxtails from liquid.
  • Tent with foil and keep warm.
  • Strain cooking liquid.
  • Skim fat from surface.
  • Reserve 2 T fat.
  • In a medium saucepan heat fat over medium heat.
  • Add flour and stir until mixture browns, about 10 minutes.
  • Whisk in cooking liquid.
  • Simmer until sauce is reduced to 2 cups, stirring often, about 45 minutes.
  • Season to taste with salt and pepper.
  • Return oxtails to sauce.
  • Heat on low until serving temperature.
Advertisement