Braised Oxtail 4 servings
- Oxtails — 2Lbs
- Oil — As needed
- Carrots (1/4 inch dice) — 1.5 oz.
- Celery (1/4 inch dice) — 1.5 oz.
- Onions (1/4 inch dice) — 3 oz.
- Tomato Paste —- 1 oz.
- Flour — 2 oz.
- Cooking Red Wine — 4 oz.
- Brown Stock or Low-sodium Broth — 2 cups
- Thyme — one sprig
- Salt and Pepper to taste
PROCEDURE:
1) Trim oxtail, get rid of the fat as much as possible. Cut into 1 to 2 inch pieces at the joints.
2) Season the oxtail pieces and dust with flour. Pick a pot which will hold all the oxtail. Preheat oven to 375F
3) Heat the pot with oil and sear the oxtail one or two at a time. Set the oxtail aside
4) Adjust the oil if its too much. Add the carrot, celery and onions and caramalize.
5) Add tomato paste and caramelize also. Add the flour and mix thoroughly.
6) Mix wine and stock together. Add that little bit at a time, making sure there is no lumps of flour.
7) Add the oxtail. Cover and place it in the oven for about 3hrs or until its fork tender.
8 ) When done, remove the oxtail pieces and strain the sauce/gravy and then add the oxtail and sauce back together.
