Braised Oxtail In Red Wine Recipe

• 750 gm Oxtail, (11/2lb)
• 2 Tbsp. Plain flour Salt and freshly grnd black pepper
• 2 Tbsp. Oil
• 2 lrg Onions, minced
• 250 gm Carrots, sliced (8oz)
• 300 ml Red wine, (1/2 pint)
• 600 ml Beef stock, (1 pint)
• 2 Tbsp. Tomato puree
• 250 gm Button mushrooms, sliced (8oz)
• 2 Tbsp. Freshly minced parsley
• 1 Tbsp. Freshly minced thyme, (optional)

1. 1.
2. Coat the oxtail in the flour, seasoned with salt and freshly grnd black pepper.
3. 2.
4. Heat the oil in a large flameproof casserole dish or possibly saucepan, add in the oxtail and fry till proportionately browned.
5. Remove from the pan.
6. 3.
7. Brown the onions and carrots, stirring in any remaining flour.
8. 4.
9. Add in the wine, stock, tomato puree and oxtail, stir well.
10. Bring to the boil then reduce the heat, cover and simmer gently for 21/2 hrs.
11. 5.
12. Add in the mushrooms and herbs, mix well and continue to cook for a further 1/2 hour.
13. NOTES : This traditional Burgundian dish is ideal for a hearty winter meal.

salt, oil, onions, carrots, red wine, stock, tomato puree, mushrooms, freshly minced parsley, freshly minced thyme

Taken from cookeatshare.com/recipes/braised-oxtail-in-red-wine-90654 (may not work)