Yield: 4 Servings
3-4 pounds beef > oxtails = , cut 2 inches thick
Salt and pepper
Flour to dredge
1/4 cup chopped porcini dried mushrooms
1 cup vegetable oil (Or, to cover the bottom of a large skillet)
1-2 cloves garlic, minced
1 green bell pepper, chopped
1 large onion, chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme, or 2 teaspoon dried
1 teaspoon minced fresh oregano, or 2 teaspoon powdered
A sprig of rosemary, or 2 teaspoon dried
Several fresh basil leaves or 1 teaspoon dried
1 bay leaf
1 cup Cabernet Sauvignon red wine
1 1/4 cups rich beef broth (10 ounce can)
3 tablespoons tomato paste
14.5 ounce canned seasoned diced tomatoes of choice
8 or more red bliss potatoes
Baby carrots, or large carrots, sliced thick
||Preheat oven to 350 ° F.
||Rinse the porcini mushrooms with warm water. Soak in hot water to soften. Pour off the water. Rinse again. Chop fine.
||Season the > oxtails = with salt and pepper. Put flour in a bag and shake a few at a time to coat.
||Cover the bottom of a large skillet with vegetable oil and place over high heat. Brown the > oxtails = on both sides and remove from the skillet.
||Combine mushrooms, garlic, green pepper, onion, parsley, thyme, oregano, rosemary, basil, bay leaf, wine, beef broth, tomato paste and diced tomatoes in a deep roaster and toss with the > oxtail = pieces. Cover the roaster tightly and set into the oven. Cook 3 2 hours, or until very tender. Cool completely. Refrigerate several hours or overnight.
||Remove the fat that has congealed at the top of the gravy. Cover the roaster and reheat in a 300 ° F oven for 35-40 minutes, or until very hot.
||Cover carrots with water and boil until tender. Cut a small strip around each potato so the skins will not A pop @ . Cover with water and boil, covered, until tender.
||Spoon oxtails and gravy into a large serving bowl and cover with the carrots and potatoes. Serve with fresh bread or rolls to mop up the gravy.
|NOTE: These freeze beautifully. Keep them on hand for a winter day.