Posted on Tue August 27, 2019.
- 1.8 kg oxtail, cut into 2.5 cm thick pieces
- 1/2 teaspoon red wine vinegar
- 1/3 cup all-purpose flour
- 2 teaspoons Dijon mustard
- Salt and pepper
- 1/4 cup vegetable oil
- 1 cup red wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 carrots, sliced 1 cm thick
- 3 ribs celery, sliced 1 cm thick
- 2 leeks, trimmed, cut in half lengthwise, sliced 1 cm thick
- 1 turnip, peeled, chopped
- 2 bay leaves
- 4 sprigs thyme
- 5 cups low-sodium beef broth
- 2 tablespoons chopped fresh parsley
- Place meat in a large bowl and cover with cold water.
- Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight.
- Drain; pat dry.
- Place a rack in the lower third of oven and preheat to 180C.
- In a large Ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper.
- Warm 2 tbsp. oil in a large pot over medium-high heat.
- Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs.
- Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally.
- Stir in tomato paste; cook for 1 minute.
- Return meat to pan and add carrots, celery, leeks, turnip, bay leaves and thyme.
- Season with salt and pepper.
- Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
- Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle.
- Rewarm stew over medium heat, stirring occasionally.
- Season with salt and pepper, if desired, and stir in parsley.
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