Wine Braised Oxtails

Ingredients

• 2 (750 ml) bottles red wine (I use Merlot)

• 6 lbs oxtails, large pieces
• 1/4 cup olive oil, approximately (use more or less depending on how many batches you brown the oxtails)
• 5 shallots, coarsely chopped
• 5 garlic cloves, coarsely chopped
• 2 medium carrots, coarsely chopped
• 2 medium leeks (white parts only, coarsely chopped)
• 1 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 3 fresh thyme sprigs
• 3 bay leaves
• 1 bunch parsley stems
• 4 cups beef broth (I use homemade, but you can used the low-sodium canned variety if you like)

Directions

1. 1

   In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).

2. 2

   Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl.

3. 3

   Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened.

4. 4

   Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails.

5. 5

   Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender.

6. 6

   Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight.

7. 7

   Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours.

8. 8

   Serve with mashed potatoes.