Oxtails in Red Wine Sauce

4 hours Prep: 20 minutes Cook: 3 hours

85 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

3	tablespoons	vegetable oil
4 1/2	pounds	oxtails
4	each	celery stalks	chopped
2	each	carrots	chopped
2	each	leeks	chopped
1	each	onion	chopped
6	each	garlic cloves	chopped
3	cups	red wine
12	each	thyme sprigs
8	each	cloves	whole
4	each	bay leaves
5	cups	chicken broth
2	tablespoons	flour, all-purpose

Directions

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 saut�

until golden brown, about 8 minutes.

Arrange oxtails over vegetables.

Add wine, thyme, parsley, cloves and bay leaves.

Boil until liquid is reduced by half, about 15 minutes.

Add stock. Bring to boil. Reduce heat. Cover Dutch oven 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 tablespoons 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.

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Nutrition Facts

Serving Size 142g

Amount per Serving

Calories 85 48% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 162mg	7%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	3%
Sugars 3.0g
Protein 3.0g	6%

Vitamin A	35%		Vitamin C	6%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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