This is the most velvety, scrumptious stew-like dish! My family BEGS me to make this. It's time consuming, but so worth it! I probably only make it a couple times a year (usually in the colder months) and it's always a hit.
cups beef broth (I use homemade, but you can used the low-sodium canned variety if you like)
Serving Size: 1 (514) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 87 g25 %
Total Fat 9.7 g14 %
Saturated Fat 1.3 g6 %
Cholesterol 0.5 mg
Sodium 425.5 mg
Dietary Fiber 1.6 g6 %
Sugars 4.7 g18 %
Protein 2.9 g
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.
Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.
Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.
Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.
Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.