3 Pounds Oxtails, separated at the joints
Salt and Pepper
Olive Oil
2 C Beef Broth
2 C Red Wine
3 Garlic Cloves, minced
1 Bay Leaf
Pinch of Thyme
1 Medium Onion, chopped
2 Celery Ribs, sliced
4 Large Carrots, peeled and sliced
2 Parsnips, peeled and sliced
2 Turnips or Rutabagas, peeled and cubed
Parsley
Directions:
Sprinkle Oxtails all over with salt and pepper.
In a large pot, brown Oxtails in olive oil on medium heat.
Add beef broth, wine, garlic, bay leaf, thyme and 1/2 t salt. Add water until Oxtails are just covered.
Bring to a simmer and cook, covered, for three hours.
Skim fat off the top leaving a small amount. If you don't want to serve the meat with homes, remove meat from Oxtails and return meat to pan.
Add onion, celery, carrots parsnips, and turnips (or rutabagas).
Simmer, covered, until vegetables are tender. Salt to taste and sprinkle with parsley.
Yield: 4-6 Servings
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