Braised Oxtails
From notyourmomma 16 years agoIngredients
- 3 pounds of oxtails, disjointed shopping list
- salt and pepper shopping list
- flour for dredging shopping list
- 3 tblsp of oil shopping list
- 1 cup of carrots diced shopping list
- 2 cloves of garlic minced shopping list
- 12 small white onion peeled, or use 16 cippolini onions shopping list
- 2 cups of a good dry full bodied red wine shopping list
- 1 bay leaf shopping list
- 4 sprigs of fresh thyme shopping list
- beef broth, low salt (homemade is best) shopping list
- 1 cup of mushrooms, cut in half shopping list
- 1/2 cup of chopped parsley shopping list
- cooked rice shopping list
How to make it
- Remove as much fat as possible from the oxtails.
- Salt and pepper them generously and roll in flour.
- Brown the oxtails in oil and remove to deep casserole dish.
- Brown the carrots, garlic and onions in the pan drippings.
- Add to casserole.
- While the skillet is still hot, pour in the red wine and using a wooden spoon, scrape up all the yummy fond from the bottom of the pan and pour over the oxtails and veggies.
- Add seasonings and barely cover with beef broth, bring up to a boil on stove top.
- Immediately cover and put in a 350 degree oven for 2 and 1/2 hours.
- Brown the mushrooms in the saute pan.
- Remove excess fat from the casserole and add the mushrooms.
- Heat gently for 10 minutes.
- Sprinkle parsley over all.
- Serve over rice or with mashed potatoes.
People Who Like This Dish 3
- choclytcandy Dallas, Dallas
- maiko Melbourne, AU
- notyourmomma South St. Petersburg, FL
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