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.
- Portion size 6 servings
- 4 lbs oxtails joints separated
- 1/2 cup all purpose flour (approx)
- 1/4 cup vegetable oil
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 2 cups dry red wine
- 1 cup beef stock
- 3 tablespoons chopped fresh parsley
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.