Recipe Categories
Meat 
Beef Wine

Cullen's Oxtail Red Wine

3 tbl vegetables oil
4 lb oxtails - (to 4 1/2 lbs)
    Salt to taste
    Freshly-ground black pepper to taste
4 x celery stalks chopped
2 x carrots chopped
2 x leeks, white and pale green parts only chopped
1 x onion chopped
6 x garlic cloves chopped
1 bot dry red wine - (750 ml)
12 x fresh thyme sprigs
12 x fresh parsley sprigs
8 whl cloves
4 x bay leaves
5 cup chicken stock
    (or canned low-salt chicken broth)
2 tbl all-purpose flour

 Method :
Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Add to Dutch oven and cook until brown on all sides, about 12 minutes. Transfer oxtails to platter.
Add celery, carrots, leeks, onion and garlic to pot and saute until golden brown, about 8 minutes. Arrange oxtails over vegetables. Add wine, thyme, parsley, cloves and bay leaves. Boil until liquid is reduced by half, about 15 minutes. Add stock. Bring to boil. Reduce heat. Cover Dutch oven tightly and simmer until meat is very tender, about 1 1/2 hours.
Remove oxtails from cooking liquid. Tent with foil to keep warm. Strain cooking liquid. Skim fat from surface and reserve.
Transfer 2 tablespoons skimmed fat to heavy medium saucepan over medium heat. Add flour and stir until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer until sauce thickens enough to coat back of spoon and is reduced to 2 cups, stirring frequently, about 45 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Return oxtails to sauce, cover and refrigerate.)
Rewarm oxtails in sauce over low heat. Transfer to large bowl and serve.
This recipe yields 4 servings