Recipe

Braised Oxtails Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 7 months, 2 weeks ago Wonderful stew, given recipe from co-worker, last November's recipe of the month newsletter. Prep:20m Cook:180m Servings:4	Notyourmomm
	slow baked succulent oxtails

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Ingredients

3 pounds of oxtails, disjointed

salt and pepper

flour for dredging

3 tblsp of oil

1 cup of carrots diced

2 cloves of garlic minced

12 small white onion peeled, or use 16 cippolini onions

2 cups of a good dry full bodied red wine

1 bay leaf

4 sprigs of fresh thyme

beef broth, low salt (homemade is best)

1 cup of mushrooms, cut in half

1/2 cup of chopped parsley

cooked rice

Directions

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.

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