Kat's Basque Oxtails
4 lb Oxtails
2 tbl Olive oil
1 cup Chopped celery
1 med Yellow onion peeled and chopped
2 x Carrots sliced
3 x Garlic cloves peeled
2 x Shallots peeled and chopped
1 tbl Chopped fresh parsley
1 tbl All-purpose flour
2 1/2 cup Beef stock fresh or canned
1 1/2 cup Red wine
2 x Bay leaves
1/2 tsp Dried whole thyme
Salt to taste
Freshly-ground black pepper to taste
Method :
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.
4.4 million
B.C.
Earliest known hominid fossils (Ardipithecus ramidus)
found in
Aramis
,
Ethiopia
, 1994.