Wine Braised Oxtails

Directions

• Step 1 Preheat oven to 325 degrees F.
• Step 2 In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups).
• Step 3 Trim oxtails and pat dry.
• Step 4 Season oxtails with salt and pepper.
• Step 5 In 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 6 Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl.
• Step 7 Coarsely chop shallots, garlic, carrots, leeks, onion, and celery.
• Step 8 Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
• Step 9 Arrange oxtails over vegetables and add reduced wine, herbs, and enough stock to just cover oxtails.
• Step 10 Bring 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 11 Transfer oxtails with a slotted spoon to a bowl and keep warm.
• Step 12 Pour braising liquid through a fine sieve into large saucepan and discard solids.
• Step 13 Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
• Step 14 Serve oxtails and sauce with celery root puree or mashed potatoes.