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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For slow-cooked comfort, feast on Wine-Braised Oxtails. It's the perfect dish on a cold winter day. Ingredients:
2 carrots, chopped |
2 medium onions, chopped |
2 celery ribs, chopped |
6 garlic cloves, sliced |
6 fresh flat-leaf parsley sprigs |
2 bay leaves |
2 (3-inch) fresh rosemary sprigs |
5 pounds oxtails |
2 teaspoons kosher salt |
1 teaspoon freshly ground pepper |
1/4 cup all-purpose flour |
2 tablespoons olive oil |
2 cups dry red wine |
1 (6-oz.) can tomato paste |
1 (8-oz.) package fresh mushrooms, quartered |
hot cooked rice |
Directions:
1. Place first 7 ingredients in a 6-qt. slow cooker.
2. Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
3. Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
4. Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.
5. Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.
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