*  Exported from  MasterCook  *
 
                         OXTAILS IN RED WINE SAUCE
 
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 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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 sauté 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
  
 
 
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