The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Basque Oxtails (Behi Buztanak Anda Goriren Zaltzan)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 pounds oxtails, rubbed with salt and freshly ground black pepper 2 tablespoons olive oil 1 cup chopped celery
1 medium yellow onion, peeled and chopped 2 carrots, sliced 3 cloves peeled garlic
2 shallots, peeled and chopped 1 tablespoon chopped parsley 1 tablespoon all-purpose flour
2-1/2 cups beef stock or use canned 1-1/2 cups red wine 2 bay leaves
1/2 teaspoon dried thyme, whole salt and freshly ground black pepper to taste



1 Using a large black frying pan, brown the seasoned oxtails in the oil. You will need to do this in about 3 batches. Remove the meat to a 6- to 8-quart heavy stove-top pot. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots, and parsley. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the remaining ingredients, along with the oxtails, except the salt and pepper. Simmer partially covered for 2 hours, or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.

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