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Categories:
beef tails flour salt ground black pepper olive oil carrots leeks garlic onions tomatoes bay leaves red wine beef stock
Viewed: 14 - Published at: 9 years agoIngredients
- 5 1/2 pounds beef tails, in pieces, 2.5 kg. approximately
- flour
- salt
- ground black pepper
- olive oil
- 2 carrots peeled and diced
- 3 leeks
- 4 garlic cloves peeled and minced
- 3 onions peeled and diced
- 2 tomatoes ripe, diced
- 3 bay leaves
- 1 1/2 bottles red wine
- beef stock
Method
- Sprinkle the oxtail pieces with flour and season with salt and pepper.
- In a large saucepan, add a generous quantity of olive oil. Cook the oxtails until seared on all side. Remove and set aside.
- In the same pan, add the carrot, leek, garlic, and onion. Saute for 5 minutes.
- Add the tomatoes, bay leaves, and a pinch of salt. Stir well and cook for 5 minutes.
- Add the wine and stir well. Bring to a simmer.
- Add the oxtails and pour in enough broth or water to cover the meat. Simmer for 3 to 4 hours. Stirring gently occasionally.
- The meat will be ready when it can be pulled apart from the bone without using a knife. Remove the meat and set aside.
- Use an immersion blender and puree until smooth. Strain the sauce if needed.
- Accompany with fries cooked in olive oil.
