Braised Oxtail with Wine and Herbs

• 6 1/2 lb (3kg) oxtail, cut into 1 1/2 in (3.5cm) lengths
• 1/2 cup all-purpose flour
• 4 tbsp olive oil
• 1 tbsp honey
• 2 tbsp chopped thyme
• 2 tbsp chopped rosemary
• Salt and freshly ground black pepper
• 2 onions, chopped
• 2 carrots, cut into large chunks
• 1 fennel, diced
• 2 garlic cloves, sliced
• 2 fresh hot red chiles, chopped
• One 750ml bottle hearty red wine
• Chopped parsley, to garnish

1. Preheat the oven to 300F (150C).
2. Toss the oxtail in flour to coat lightly.
3. Heat 2 tbsp of the oil in a large frying pan over medium-high heat.
4. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned.
5. Transfer to a large flameproof casserole.
6. Drizzle the honey over the oxtail.
7. Sprinkle with the thyme and rosemary, and season with salt and pepper.
8. Heat the remaining oil in the frying pan.
9. Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened.
10. Stir into casserole and add the wine.
11. Cover and bake for 23 hours, until the oxtail is very tender.
12. Skim the fat from the surface of the sauce.
13. Garnish with chopped parsley and serve hot.

oxtail, allpurpose, olive oil, honey, thyme, rosemary, salt, onions, carrots, fennel, garlic, hot red chiles, red wine, parsley

Taken from www.cookstr.com/recipes/braised-oxtail-with-wine-and-herbs (may not work)