Braised Oxtail Joints Bourgeoise |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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From my collection of handwritten recipes 1964. Back in the day, I was able to purchase oxtails for ten cents a pound at a local packing house. I would get as many tails as I could afford and cut them up and freeze them. I collected any recipe I could get my hands on to cook them. Today the price is so high I can rarely afford them but I still treat myself every once in a while. Ingredients:
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 |
3/4 cup burgundy wine |
2 cups beef stock |
1 bay leaf |
1/2 teaspoon crushed black pepper |
Directions:
1. Salt and flour oxtail joints. Brown in hot oil in shallow pan. Add onions, carrot, celery and garlic. Cook 5 minutes, then transfer into 5 quart pot. Pour off fat and add wine to drippings sticking to pan. Cook to reduce wine to half, then pour over oxtails. Add stock, bay leaf and pepper. Cover. Simmer 2 hours or until beef is tender. Remove oxtail. Cook sauce until right consistency. Season to taste, then strain over beef.
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