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Categories:Viewed: 103 - Published at: 5 years ago
Ingredients
- 2 teaspoons salt
- 2 tablespoons flour
- 5 lbs oxtails, cut in joints
- 5 tablespoons oil
- 1 medium onion, coarsely diced
- 1 small carrot, coarsely diced
- 1 celery rib, coarsely diced
- 1 garlic clove
- 34 cup Burgundy wine
- 2 cups beef stock
- 1 bay leaf
- 12 teaspoon crushed black pepper
Method
- Salt and flour oxtail joints.
- Brown in hot oil in shallow pan.
- Add onions, carrot, celery and garlic.
- Cook 5 minutes, then transfer into 5 quart pot.
- Pour off fat and add wine to drippings sticking to pan.
- Cook to reduce wine to half, then pour over oxtails.
- Add stock, bay leaf and pepper.
- Cover.
- Simmer 2 hours or until beef is tender.
- Remove oxtail.
- Cook sauce until right consistency.
- Season to taste, then strain over beef.
