Keywords
Search:

Oxtails au Vin

By Bonnie Cowan

Tested till perfect

19 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Oxtails au Vin

This recipe makes 6 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Inexpensive oxtails are dressed up with wine in this easy casserole perfect for an apres-ski get-together. Boiled potatoes and coleslaw complete the meal.

Ingredients

  • 4 lb oxtails, joints separated
  • 1/2 cup all purpose flour, (approx)
  • 1/4 cup vegetable oil
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp dried thyme
  • 2 cups dry red wine
  • 1 cup beef stock
  • 3 tbsp chopped fresh parsley

Preparation

Dust oxtails with flour. In large skillet, heat oil and brown oxtails all over.

Transfer to 12-cup (3 L) casserole. Stir in carrots, onions, celery, garlic, bay leaf, salt, pepper, thyme, wine and stock. Cover and bake in 300°F (150°C) oven for 3 hours or until meat is tender.

Remove bay leaf; taste and adjust seasoning. Sprinkle with parsley.

 

Related content

You might also like

Contests

All contests



Most popular

Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

    play

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

    play

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.

    play