Oxtails Smothered in Onions
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
Yield: serves 6
- 6 lb. meaty oxtails
- Salt and freshly ground black pepper
- 1⁄4 cup flour
- 1⁄4 cup extra-virgin olive oil
- 3 cups red wine
- 4 large yellow onions, peeled and sliced
- 6 cloves garlic, peeled
- 1 bouquet garni (1 bay leaf and 1 sprig each flat-leaf parsley and thyme, tied in a bundle)
- 1 cup Beef Stock
- Preheat oven to 325°. Season oxtails with salt and pepper and lightly dust with flour.
- Heat oil in a large ovenproof pot over medium-high heat. Cook oxtails, turning to brown on all sides, for 8 minutes. Remove oxtails. Skim off excess fat, and deglaze with wine over medium heat. Stir well to loosen browned bits on bottom of pan.
- Add onions and garlic to pot, arrange oxtails in one layer on top, and add bouquet garni. Cover and cook in oven until meat pulls easily from the bone, about 3 hours. Transfer oxtails to a platter, top with onions and garlic. Discard bouquet garni.
- For sauce, skim fat from pan juices with a large spoon. Add stock; cook over medium heat for 5 minutes. Adjust seasonings, and spoon over oxtails. Serve with mashed potatoes.