Here’s a dish that isn’t exactly top-of-mind, but matches beautifully with Cabernet Sauvignon. This recipe yields 6 to 8 servings.
(Note: In the culinary world, an oxtail is the name for the tail of a beef animal.)
* 3 tbsp. butter
* 1 onion, chopped
* 2 carrots, sliced
* 1 small turnip, diced
* 1 stalk celery, chopped
* 2 tbsp. flour
* 2 oxtails
* 1 tsp. salt
* 1/8 tsp. pepper
* 2 cloves
1. Melt butter in saucepan.
2. Add onion, carrots, turnip and celery. When very lightly browned, stir in flour; blend well.
3. Cut oxtails into 2- to 3-inch pieces; add to pan. Add salt, pepper, cloves and 2 cups water. Bring to boil, stirring constantly.
4. Reduce heat; let simmer 2 to 3 hours.
5. Serve oxtails hot with the remaining juices for gravy.