Braised oxtail in a red wine reduction

• 3-5 pounds oxtails
• 1 cup flour
• 1 T pepper
• pinch garlic powder
• pinch onion powder
• 1 bottle dry red wine reduced by half
• 1 quart beef broth
• pinch thyme
• 2 bay leaves
• Couple minced garlic
• 1 onion
• 3 carrots
• 3 celery
• 2 leeks
• handful parsley
• dash oregano

1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor...
3. Combine the veggies and saute until soft.
4. Add the spices and simmer until fragrant.
5. Pour in the wine and broth.
6. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
7. When finished, take the oxtails out and strain the liquid into another pan.
8. Reduce the liquid until it thickens.
9. Pour over the oxtail.
10. I like to serve it over polenta and top with fresh grated Parmesan.

oxtails, flour, t, garlic powder, onion powder, red wine, beef broth, thyme, bay leaves, couple, onion, carrots, celery, leeks, handful parsley, oregano

Taken from cookpad.com/us/recipes/303456-braised-oxtail-in-a-red-wine-reduction (may not work)