Basque Oxtails

Recipe Ingredients

4 lbs	1816g / 64oz	Oxtails
2 tablespoons	30ml	Olive oil
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Yellow onion - peeled and chopped (medium)
2		Carrots - sliced
3		Garlic cloves - peeled
2		Shallots - peeled and chopped
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	All-purpose flour
2 1/2 cups	592ml	Beef stock - fresh or canned
1 1/2 cups	355ml	Red wine
2		Bay leaves
1/2 teaspoon	2.5ml	Dried whole thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Rub the oxtails with salt and freshly ground black pepper.

Using a large black frying pan brown the seasoned oxtails in the oil. You will need to do this in about three batches.

Remove the meat to a 6- to 8-quart heavy stove-top pot.

Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots and parsley. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the remaining ingredients along with the oxtails, except the salt and pepper.

Simmer partially covered for 2 hours or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes. This recipe serves 8.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 02-26-1992 issue - The Springfield Union-News

Rating

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7.5 (2 votes)

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