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Soups, Stews, Broths |
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INGREDIENTS:
3 lbs oxtails with separated joints
1 large yellow onion chopped
2 cups stock
1 cup water
2 cups of red wine
1 garlic clove minced
2 to 3 cups chopped vegetables - carrots; celery, parsnips,
turnips
1/2 cup raisins
1/4 cup tomato paste
Seasoning salt and pepper
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DIRECTIONS:
Preheat oven to 350 degrees F.
Season oxtails with salt and pepper. Sear in a 5 or 6 quart Dutch
oven (or other tightly covered casserole dish) on all sides until
golden brown.
You may need to sear the oxtails in separate batches. Add 1/4 cup
of the chopped onion, cook until translucent.
In a separate pan, heat stock, water, and wine together. Add stock
mixture to meat in casserole pan. Add a teaspoon of salt, 1/2
teaspoon of pepper. Bring to simmer.
Place in oven and cook, covered, for 3 hours. Remove from oven,
add vegetables, the rest of the onion, raisins, tomato paste,
garlic, thyme, bay leaf.
Return to the oven and cook for another hour.
Servings: 6
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