A beautiful rich red wine sauce over oxtails and starch of your
choice.
Dang, what's not to like.

Alan Zelt posted this to rfc a few years ago, it's just delicious.

Step by step and photos on my blog if you are interested.

http://www.kokoscornerblog.com/mycor...ine-sauce.html

or
http://tinyurl.com/6xeb3b4

Here's the recipe I "kinda" used.

@@@@@ Now You're Cooking! Export Format

Oxtails In Red Wine Sauce

meats

3 tbsp vegetable oil
4 lb oxtails
4 stalks celery; chopped
2 carrots; chopped
2 leeks(white and light green only); chopped
1 onion; chopped
6 cloves garlic; chopped
1 750ml bottle dry red wine
12 sprigs fresh thyme
12 sprigs fresh parsley
8 whole cloves
4 bay leaves
5 cups low sodium chicken broth
2 tbsp all-purpose flour

Heat oil in heavy large Dutch oven over high heat. Season oxtails with
salt and pepper. Add to Dutch oven and cook until brown on all
sides (about 12 minutes). Transfer oxtails to platter. Add celery,
carrots, leeks, onion and garlic to pot and saute until golden
brown (about 8 minutes). Arrange oxtails over vegetables. Add wine,
thyme, parsley, cloves and bay leaves. Add stock. Bring to a boil.
Reduce heat, cover tightly and simmer until meat is very tender (about
1 1/2 hours).

Remove oxtails from cooking liquid. Tent with foil to keep warm.
Strain cooking liquid. Skim fat from surface and reserve. Transfer 2
tbsp skimmed fat to heavy medium saucepan over medium heat. Add flour
and stir until mixture browns(about 10 minutes). Whisk in cooking
liquid.
Simmer until sauce thickens enough to coat back of spoon and is
reduced to 2 cups, stirring frequently (about 45 minutes). Season to
taste with salt and pepper.

Rewarm oxtails in sauce over low heat. Transfer to large bowl and
serve.

Contributor: Alan Zelt on rfc

- - - - - - - - - - - - - - - - - -

Suggested Wine: Pauillac
Serving Ideas : Mashed potatoes, carrots

Notes: Bryan Webb, Hillaire London 10/95

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 10, 4:34*pm, wrote:
> A beautiful rich red wine sauce over oxtails and starch of your
> choice.
> Dang, what's not to like.
>
> Alan Zelt posted this to rfc a few years ago, it's just delicious.
>
> Step by step and photos on my blog if you are interested.
>
> http://www.kokoscornerblog.com/mycor...-in-a-red-wine...
>
> orhttp://tinyurl.com/6xeb3b4
>
> Here's the recipe I "kinda" used.
>
> @@@@@ Now You're Cooking! Export Format
>
> Oxtails In Red Wine Sauce
>
> meats
>
> 3 tbsp vegetable oil
> 4 lb oxtails
> 4 stalks celery; chopped
> 2 *carrots; chopped
> 2 *leeks(white and light green only); chopped
> 1 *onion; chopped
> 6 cloves garlic; chopped
> 1 750ml bottle dry red wine
> 12 sprigs fresh thyme
> 12 sprigs fresh parsley
> 8 *whole cloves
> 4 *bay leaves
> 5 cups low sodium chicken broth
> 2 tbsp all-purpose flour
>
> Heat oil in heavy large Dutch oven over high heat. Season oxtails with
> salt and pepper. Add to Dutch oven and cook until brown on all
> sides (about 12 minutes). Transfer oxtails to platter. Add celery,
> carrots, leeks, onion and garlic to pot and saute until golden
> brown (about 8 minutes). Arrange oxtails over vegetables. Add wine,
> thyme, parsley, cloves and bay leaves. Add stock. Bring to a boil.
> Reduce heat, cover tightly and simmer until meat is very tender (about
> 1 1/2 hours).
>
> Remove oxtails from cooking liquid. Tent with foil to keep warm.
> Strain cooking liquid. Skim fat from surface and reserve. *Transfer 2
> tbsp skimmed fat to heavy medium saucepan over medium heat. Add flour
> and stir until mixture browns(about 10 minutes). Whisk in cooking
> liquid.
> Simmer until sauce thickens enough to coat back of spoon and is
> reduced to 2 cups, stirring frequently (about 45 minutes). Season to
> taste with salt and pepper.
>
> Rewarm oxtails in sauce over low heat. Transfer to large bowl and
> serve.
>
> Contributor: Alan Zelt on rfc
>
> - - - - - - - - - - - - - - - - - -
>
> Suggested Wine: Pauillac
> Serving Ideas : Mashed potatoes, carrots
>
> Notes: *Bryan Webb, Hillaire *London *10/95
>
> Yield: 4 servings
>
> Preparation Time: *0:00
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> * * * * * * * * * * * * * * * * * * * James Beard
>
> www.kokoscornerblog.com* *
>
> Natural Watkins Spiceswww.apinchofspices.com

Uh.....YUM!!!!

On Sun, 10 Jul 2011 16:34:34 -0700, wrote:

> 4 lb oxtails

Those things are *expensive*! Did you just come into an inheritance
we haven't heard about?



--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 6:34*pm, wrote:
>
> 5 cups low sodium chicken broth
>
"Low sodium chicken broth" probably means canned, and if so, I don't
know of any other brand that is the equal of Swanson.
>
> koko

-Bryan

On Sun, 10 Jul 2011 19:11:38 -0700 (PDT), Bryan
> wrote:

> On Jul 10, 6:34*pm, wrote:
> >
> > 5 cups low sodium chicken broth
> >
> "Low sodium chicken broth" probably means canned, and if so, I don't
> know of any other brand that is the equal of Swanson.
> >
Bryan... you like *DiGornio*, so you have no basis for criticism.
Boxed broths are not equal to home made, but most people (including
you) don't use home made for every day use. When *you* DO, get back
to me with a criticism about other people using BOXED.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Sun, 10 Jul 2011 19:11:38 -0700 (PDT), Bryan
> > wrote:
>
>> On Jul 10, 6:34 pm, wrote:
>> >
>> > 5 cups low sodium chicken broth
>> >
>> "Low sodium chicken broth" probably means canned, and if so, I don't
>> know of any other brand that is the equal of Swanson.
>> >
> Bryan... you like *DiGornio*, so you have no basis for criticism.
> Boxed broths are not equal to home made, but most people (including
> you) don't use home made for every day use. When *you* DO, get back
> to me with a criticism about other people using BOXED.
>


I use homemade STOCK, not broth, all the time. Not that I would want to
criticize anyone who doesn't.

On Jul 11, 12:09*am, "Pico Rico" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 10 Jul 2011 19:11:38 -0700 (PDT), Bryan
> > > wrote:
>
> >> On Jul 10, 6:34 pm, wrote:
>
> >> > 5 cups low sodium chicken broth
>
> >> "Low sodium chicken broth" probably means canned, and if so, I don't
> >> know of any other brand that is the equal of Swanson.
>
> > Bryan... you like *DiGornio*, so you have no basis for criticism.
> > Boxed broths are not equal to home made, but most people (including
> > you) don't use home made for every day use. *When *you* DO, get back
> > to me with a criticism about other people using BOXED.
>
> I use homemade STOCK, not broth, all the time. *Not that I would want to
> criticize anyone who doesn't.

==
Of course not...we understand.
==

On Sun, 10 Jul 2011 18:12:42 -0700, sf > wrote:

>On Sun, 10 Jul 2011 16:34:34 -0700, wrote:
>
>> 4 lb oxtails
>
>Those things are *expensive*! Did you just come into an inheritance
>we haven't heard about?
>
>
Yeah, like chicken wings, both were "trash meat" only a few years ago.
They almost gave them away. Then Oxtail Soup and Hot Wings became
popular and the price got stupid on both.

On Sun, 10 Jul 2011 23:09:28 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 10 Jul 2011 19:11:38 -0700 (PDT), Bryan
> > > wrote:
> >
> >> On Jul 10, 6:34 pm, wrote:
> >> >
> >> > 5 cups low sodium chicken broth
> >> >
> >> "Low sodium chicken broth" probably means canned, and if so, I don't
> >> know of any other brand that is the equal of Swanson.
> >> >
> > Bryan... you like *DiGornio*, so you have no basis for criticism.
> > Boxed broths are not equal to home made, but most people (including
> > you) don't use home made for every day use. When *you* DO, get back
> > to me with a criticism about other people using BOXED.
> >
>
>
> I use homemade STOCK, not broth, all the time. Not that I would want to
> criticize anyone who doesn't.
>
Good for you. I used to also, back when I had a second freezer and
lots of room for stock storage. I always have some in the freezer,
but not enough for everyday use, so I save the good stuff for when it
really matters these days. I don't think it's as bad as people here
like to claim and I particularly like the vegetable stock (in a box),
which is something I never made anyway.

--

Today's mighty oak is just yesterday's nut that held its ground.

i really prefer my own meat stocks but i agree about the vegetable stock in
a box, Lee
"sf" > wrote in message
...
> On Sun, 10 Jul 2011 23:09:28 -0700, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 10 Jul 2011 19:11:38 -0700 (PDT), Bryan
>> > > wrote:
>> >
>> >> On Jul 10, 6:34 pm, wrote:
>> >> >
>> >> > 5 cups low sodium chicken broth
>> >> >
>> >> "Low sodium chicken broth" probably means canned, and if so, I don't
>> >> know of any other brand that is the equal of Swanson.
>> >> >
>> > Bryan... you like *DiGornio*, so you have no basis for criticism.
>> > Boxed broths are not equal to home made, but most people (including
>> > you) don't use home made for every day use. When *you* DO, get back
>> > to me with a criticism about other people using BOXED.
>> >
>>
>>
>> I use homemade STOCK, not broth, all the time. Not that I would want to
>> criticize anyone who doesn't.
>>
> Good for you. I used to also, back when I had a second freezer and
> lots of room for stock storage. I always have some in the freezer,
> but not enough for everyday use, so I save the good stuff for when it
> really matters these days. I don't think it's as bad as people here
> like to claim and I particularly like the vegetable stock (in a box),
> which is something I never made anyway.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

> wrote in message
...
>
> A beautiful rich red wine sauce over oxtails and starch of your
> choice.
> Dang, what's not to like.
>
> Alan Zelt posted this to rfc a few years ago, it's just delicious.
>
> Step by step and photos on my blog if you are interested.
>
> http://www.kokoscornerblog.com/mycor...ine-sauce.html
>
> or
> http://tinyurl.com/6xeb3b4
>
> Here's the recipe I "kinda" used.
>
> @@@@@ Now You're Cooking! Export Format
>
> Oxtails In Red Wine Sauce
>
> meats
>
> 3 tbsp vegetable oil
> 4 lb oxtails
> 4 stalks celery; chopped
> 2 carrots; chopped
> 2 leeks(white and light green only); chopped
> 1 onion; chopped
> 6 cloves garlic; chopped
> 1 750ml bottle dry red wine
> 12 sprigs fresh thyme
> 12 sprigs fresh parsley
> 8 whole cloves
> 4 bay leaves
> 5 cups low sodium chicken broth
> 2 tbsp all-purpose flour
>
> Heat oil in heavy large Dutch oven over high heat. Season oxtails with
> salt and pepper. Add to Dutch oven and cook until brown on all
> sides (about 12 minutes). Transfer oxtails to platter. Add celery,
> carrots, leeks, onion and garlic to pot and saute until golden
> brown (about 8 minutes). Arrange oxtails over vegetables. Add wine,
> thyme, parsley, cloves and bay leaves. Add stock. Bring to a boil.
> Reduce heat, cover tightly and simmer until meat is very tender (about
> 1 1/2 hours).
>
> Remove oxtails from cooking liquid. Tent with foil to keep warm.
> Strain cooking liquid. Skim fat from surface and reserve. Transfer 2
> tbsp skimmed fat to heavy medium saucepan over medium heat. Add flour
> and stir until mixture browns(about 10 minutes). Whisk in cooking
> liquid.
> Simmer until sauce thickens enough to coat back of spoon and is
> reduced to 2 cups, stirring frequently (about 45 minutes). Season to
> taste with salt and pepper.
>
> Rewarm oxtails in sauce over low heat. Transfer to large bowl and
> serve.
>
> Contributor: Alan Zelt on rfc
>
> - - - - - - - - - - - - - - - - - -
>
>
> koko
> --

I've also make oxtails like this. Also lamb shanks. Delicious!

Jill