Wine Braised Oxtails

By Joan_Z

Total cooking time: 6 hrs 30 miutes. Serves 6

Ingredients

• 5 lbs. oxtails OR use 1 5 lb. boneless chuck roast cut into 2 inch pieces
• 2 carrots - chopped
• 2 med. onions - chopped
• 6 garlic cloves - sliced
• 6 fresh flat leaf parsley sprigs
• 2 bay leaves
• 2 (3 inch) fresh rosemary sprigs
• 2 tsp. kosher salt
• 1 tso. freshly ground pepper
• 1/4 cup all purpose flour
• 2 Tbsp. olive oil
• 2 cups dry red wine
• 1 (6 oz) can tomato paste
• 1 (8 oz) pkg fresh mushrooms - quartered
• Hot cookedrice

Preparation

Step 1

Place carrots, onions, celery, garlic cloves, parsley sprigs, bay leaves & rosemary sprigs in slow cooker.

Trim fat from oxtails

Toss oxtails with salt & pepper. Sprinkle with flour, toss to coat. Cook oxtails in 2 batches, in hot oil in a large skillet over medium heat 3-4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.

Add wine to reserved drippings in skillet. Cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 miutes. Pour over oxtains,

Cover & cook on LOW 5-6 hours. Add mushrooms; cook 1 more hour.

Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables and hot cooked, rice.