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
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.