Braised oxtails with red wine and onions

6 servings

Ingredients

Quantity Ingredient
6 pounds Oxtails -- cut 1 1/2\" thick
6 cups Red Wine
½ cup Red Wine Vinegar
3 cups Cipollini Onions Or Pearl Onions -- peeled
1½ cup Celery -- sliced
2 cups Carrots -- sliced
1 teaspoon Juniper Berries
½ teaspoon Black Peppercorns
5 Sprig Parsley
4 teaspoons Kosher Salt
Black Pepper -- freshly ground
⅓ cup Flour
¼ cup Olive Oil
⅓ cup Tomato Paste
2 tablespoons Parsley -- coarsely chopped

Directions

1. Trim the oxtails of excess fat and place in a large nonreactive bowl. Add the wine, vinegar, cipollini onions, celery, carrots, juniper berries, peppercorns, and parsley. Marinate, covered, in the refrigerator overnight.

2. Preheat the oven to 375 F.

3. Drain the oxtails, reseerving the liquid and vegetables. Dry them on paper towels, season with salt and pepper, and dredge in the flour.

4. Heat the olive oil in a large Dutch oven over medium heat and brown the oxtails on all sides, 10 to 15 mins. Do this in several batches if necessary. Remove the oxtails from the pan. Add the vegetables and brown, stirring occasionally, for 10 mins. Transfer the browned vegetables to a bowl and reserve.

5. Return the oxtails to the pan with the marinade, juniper berries, peppercorns, and 2 cups water, Stir in the tomato paste until dissolved. Covered and bake for 2 hours.

6. Add the reserved vegetables to the pot, stir, cover, and return to the oven for 1 additional hour, until tender.

7. Allow the pot to cool for 10 to 15 mins. Uncover, tilt the pot slightly, and skim as much fat as possible using a bulb baster or ladle. Return to a simmer over low heat, adjust the seasoning, and serve sprinkled with the chopped parsley.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking

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