Braised Oxtails

Serve this alongside mashed potatoes or polenta, vegetables like green peas and carrots.

4 lbs. oxtails, separated at the joints
4 T flour
salt and pepper to taste
4 T olive oil
2 large yellow onions, coarsely chopped
3 celery stalks, coarsely chopped
4 garlic cloves, finely chopped
2 cups dry red wine
3 bay leaves
2 sprigs of fresh thyme
2 T tomato paste
2 cups beef stock or broth
1 1/2 T cornstarch

Rinse the oxtails in cold water and pat dry with paper towels.

Combine the flour, salt and pepper in a plastic bag. Then add the oxtails a few at a time, and shake until all pieces are dusted with flour. Shake off excess flour.

Heat the olive oil in a large skillet. Add the oxtails and brown on all sides. As the oxtails brown, transfer them to a Dutch oven.

When all of the oxtails have been browned, add the onions, celery and garlic to the skillet. Saute until soft, stirring occasionally.

Increase the heat and add wine, stirring to deglaze. Then add bay leaves, thyme, tomato paste and stock. Bring to a boil and cook until reduced by one third. Pour over the oxtails in in the Dutch oven. Bring to a boil, reduce heat, cover and simmer for approximately 3 1/2 hours. Make sure the liquid is barely bubbling.

When the meat is tender and almost falling off the bones, transfer the oxtails with a slotted spoon to a serving dish. Discard the bay leaves and thyme sprigs. Skim off excess fat. Bring to a boil, then cook until slightly reduced.

Mix the cornstarch with an equal amount of water and stir into the sauce; simmer, stirring, until thickened. Pour over the oxtails.

Serves 4