French Oxtail

Here is a really glorious dish.

It takes a while to make and it perhaps bends my recipe inclusion rules in that it's potentially not very inexpensive and 'quick-n-easy' but it's so worthwhile that I think I must include it.

This version of oxtail is rich and filling.  Oily, I serve it with a small dinner salad and perhaps small steamed new potatoes. 

Ingredients:

3 lbs. oxtail, disjointed
Flour for dredging
Salt and freshly ground black pepper
3 tablespoons shortening
1 cup diced carrots
1 large clove garlic, sliced
12 whole Pearl onions, peeled (do not substitute)
2 cups dry red wine
1 Bay leaf
1/4 teaspoon Thyme
Beef stock or consomme (low salt or unsalted is preferable)
1 cup mushrooms
Chopped Parsley

1. Preheat oven to 350.

2. Roll oxtail in flour seasoned with salt and pepper.  Brown the meat in the shortening in a hot, deep skillet.  Transfer to a Dutch oven or large covered casserole.

3. Add the carrots, garlic, and onions to the pan and brown well.  Transfer to the meat in the casserole and add the wine and seasonings.  Add enough beef stock to barely cover and sprinkle with salt and pepper.  (If standard salted stock is used, do not add additional salt.)

4. Cover and bake 2.5 - 3 hours or until the meat is very tender.  Saute the mushrooms in butter and add to the last half hour of cooking.  Salt to taste and serve sprinkled with chopped parsley.

Instead of fresh mushrooms, I use dried (less expensive) and soak them in heated sherry prior to saute.

Pearl onions are a special favorite of mine.  Their flavor is sweet and slightly earthy; sliced yellow or white onions will not work in this recipe.

Chicken stock may be substituted for the beef but the flavor will suffer slightly.

Enjoy!