Braised Oxtail Joints Bourgeoise

• 2 teaspoons salt
• 2 tablespoons flour
• 5 lbs oxtails, cut in joints
• 5 tablespoons oil
• 1 medium onion, coarsely diced
• 1 small carrot, coarsely diced
• 1 celery rib, coarsely diced
• 1 garlic clove
• 34 cup Burgundy wine
• 2 cups beef stock
• 1 bay leaf
• 12 teaspoon crushed black pepper

1. Salt and flour oxtail joints.
2. Brown in hot oil in shallow pan.
3. Add onions, carrot, celery and garlic.
4. Cook 5 minutes, then transfer into 5 quart pot.
5. Pour off fat and add wine to drippings sticking to pan.
6. Cook to reduce wine to half, then pour over oxtails.
7. Add stock, bay leaf and pepper.
8. Cover.
9. Simmer 2 hours or until beef is tender.
10. Remove oxtail.
11. Cook sauce until right consistency.
12. Season to taste, then strain over beef.

salt, flour, oxtails, oil, onion, carrot, celery, garlic, burgundy wine, beef stock, bay leaf, black pepper

Taken from www.food.com/recipe/braised-oxtail-joints-bourgeoise-407941 (may not work)