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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
two 750-ml. bottles dry red wine (preferably burgundy) |
12 large oxtail pieces (about 6 pounds total) |
1/2 stick (1/4 cup) unsalted butter |
5 shallots |
5 garlic cloves |
2 medium carrots |
2 medium leeks (white parts only) |
1 medium onion |
2 celery ribs |
3 fresh thyme sprigs |
3 bay leaves |
1 bunch parsley stems |
about 4 cups beef broth |
accompaniment: celery root puree or mashed potatoes |
Directions:
1. Preheat oven to 325°F.
2. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
3. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
4. Serve oxtails and sauce with celery root puree or mashed potatoes.
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