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Oxtails in Red Wine Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Dutch Main, Dish 4 Servings

INGREDIENTS

3 tb Vegetables oil
4 To 4 1/2 pounds oxtails
4 Celery stalks, chopped
2 Carrots, chopped
2 Leeks, chopped (white and pale green parts only)
1 Onion chopped
6 Garlic cloves, chopped
1 750-ml bottle dry red wine
12 Sprigs fresh thyme
12 Sprigs fresh parsley
8 Whole cloves
4 Bay leaves
5 c Chicken stock or canned low-salt broth
2 tb All purpose flour

INSTRUCTIONS

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 saut. 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 tablespoons
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.
Bon Appetit October 1995 Source: Hilaire; London, England
Posted to MM-Recipes Digest V4 #004
From: Julie Bertholf <jewel1@ix.netcom.com>
Date: Thu, 2 Jan 1997 22:47:53 -0800

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