Name: Braised Oxtail in Red Wine
Ingredients: 750 g Oxtail; (11/2lb); 2 tb Plain flour; Salt and freshly ground black pepper; 2 tb Oil; 2 lg Onions; chopped; 250 g Carrots; sliced (8oz); 300 ml Red wine; (1/2 pint); 600 ml Beef stock; (1 pint); 2 tb Tomato puree; 250 g Button mushrooms; sliced (8oz); 2 tb Freshly chopped parsley; 1 tb Freshly chopped thyme; (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats		Sainsbury1, Sainsbury’s	4	servings

INGREDIENTS

750	g	Oxtail; (11/2lb)
2	tb	Plain flour
		Salt and freshly ground black pepper
2	tb	Oil
2	lg	Onions; chopped
250	g	Carrots; sliced (8oz)
300	ml	Red wine; (1/2 pint)
600	ml	Beef stock; (1 pint)
2	tb	Tomato puree
250	g	Button mushrooms; sliced (8oz)
2	tb	Freshly chopped parsley
1	tb	Freshly chopped thyme; (optional)

INSTRUCTIONS

1. Coat the oxtail in the flour, seasoned with salt and freshly ground
black pepper.
2. Heat the oil in a large flameproof casserole dish or saucepan, add
the oxtail and fry until evenly browned. Remove from the pan.
3. Brown the onions and carrots, stirring in any remaining flour.
4. Add the wine, stock, tomato puree and oxtail, stir well. Bring to
the boil then reduce the heat, cover and simmer gently for 21/2 hours.
5. Add the mushrooms and herbs, mix well and continue to cook for a
further 1/2 hour.
Converted by MC_Buster.
NOTES : This traditional Burgundian dish is ideal for a hearty winter
meal.
Converted by MM_Buster v2.0l.

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