Bet You Didn't Think of Serving THIS With Cabernet

    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.

Posted in Food and Wine Pairings/Recipes
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