Wednesday, May 07, 2014

Oxtail Stew

2 1/2 lbs Oxtails
2 tablespoons olive oil
2 onions, chopped
3-4 carrots, sliced
3-4 parsnips, sliced
2 potatoes sliced
2 stalks celery, sliced
4 cloves, chopped
3 sprigs of thyme
1 bay leaf
1 bottle of red wine, I use Cabernet
2 cups beef broth

Salt and pepper oxtails, brown in olive oil on all sides, remove from pan and set aside
Saute onions until golden brown, add garlic, carrots, parsnips, potatoes and celery, cook for a few more minutes.
Add beef broth, simmer for a few minutes, pour in all of the wine ( I keep a small glass for myself, shhhh) add oxtails, thyme and bay leaf.
Simmer for 2-2 1/2 hrs.

Serve over brown rice.