2 (750ml) bottles dry red wine (preferably Burgundy)
1 dozen oxtail pieces (about 6 pounds total)
1/2 stick sweet butter
6 garlic cloves
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 fresh thyme sprigs
3 whole bay leaves
1 bunch parsley stems
4 cups beef stock
Step 1Preheat oven to 325 degrees F.
Step 2In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
Step 3Trim oxtails and pat dry.
Step 4Season oxtails with salt and pepper.
Step 5In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl.
Step 6Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl.
Step 7Coarsely chop shallots, garlic, carrots, leeks, onion, and celery.
Step 8Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
Step 9Arrange oxtails over vegetables and add reduced wine, herbs, and enough stock to just cover oxtails.
Step 10Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone.
Step 11Transfer oxtails with a slotted spoon to a bowl and keep warm.
Step 12Pour braising liquid through a fine sieve into large saucepan and discard solids.
Step 13Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
Step 14Serve oxtails and sauce with celery root puree or mashed potatoes.
Can you lose something if wine is decanted too long before consuming? Answer: In two words, it depends. There are two fundamental reasons to decant a wine: 1. To provide extra aeration for a recent vintage by exposing it to the air as it is […]