Braised Oxtail

dutch-oven

2 pounds oxtail (4 to 6 pieces)
2 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons olive oil or lard
1 medium onion; chopped
2 carrots, pared and sliced into 1/4 inch rounds
1 cup Claret wine (red wine)
2 cups beef stock
1/4 pound mushrooms; sliced
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped thyme

In a bowl or pie plate, combine the flour, salt and pepper. Place the oxtail in the flour mixture and coat all sides lightly. Set aside.

Chop the carrots and onions. Heat the oil in a large Dutch-oven. Using tongs, add oxtails individually to brown on all sides; being careful not to cook them through. Set the oxtails on a plate and brown the carrots and onions in the Dutch-oven; adding any remainder flour to the pan.

Pour the wine and stock into the pan. Add the oxtail to the mixture. Bring to a boil and reduce heat to a simmer. Gently simmer the oxtail for 2 1/2 to 3 hours or until tender. Add the mushrooms, thyme and parsley and simmer for 30 more minutes. Serve hot with mashed potatoes.

Tidbit: This recipe can be cooked on the stove or on an open-fire.