jmcquown wrote:
> From 'The Frugal Gourmet On Our Immigrant Ancestors'. Okay, not my
> ancestors (the Basques) but a delicious dish all the same! It's been
> years since I made this but it's on the menu tonight. (I halve the
> recipe). I haven't decided on sides to go with it yet.
>
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> 2 Tbs. olive oil
> 1 c. chopped celery
> 1 medium yellow onion, peeled and chopped
> 2 carrots, sliced
> 3 cloves peeled garlic
> 2 shallots, peeled and chopped
> 1 Tbs. chopped parsley
> 1 Tbs. all-purpose flour
> 2-1/2 c. beef stock
> 1-1/2 c. red wine
> 2 bay leaves
> 1/2 tsp. dried thyme
> salt & pepper to taste
>
> Using a large black frying pan, brown the seasoned oxtails in the oil.
> You will need to do this in about 3 batches. Remove the meat to a 6-8
> quart pot. Leave the oil in the frying pan and saute the celery, onion,
> carrots, garlic, shallots and parsley. When the onions are clear add
> the flour and stir in well. Saute a few minutes longer. Add to the pot
> with the oxtails and add the remaining ingredients except the salt &
> pepper. Simmer partially covered for 2 hours or until the oxtails are
> tender. Stir occasionally. Season with salt & pepper to taste.
>
> Jill

That sounds yummy. I LOVE oxtails!

--
Jean B.