Ingredients

• 3 tablespoons olive oil
• 4 -5 lbs oxtails
• 4 stalks celery, chopped
• 2 carrots, chopped
• 2 leeks, white and pale green parts,chopped
• 1 onion, chopped
• 6 cloves garlic, chopped
• 1 (750 ml) bottle dry red wine
• 12 sprigs fresh thyme
• 12 sprigs fresh parsley
• 8 whole cloves
• 4 bay leaves
• 5 cups reduced-sodium chicken broth
• 2 tablespoons flour

Instructions

1. Heat oil in a large heavy Dutch oven on high heat.

2. Season oxtails with salt and pepper.

3. Brown on all sides.

4. Transfer to platter.

5. Add celery, carrots, leeks, onion.

6. and garlic to pot.

7. Saute until golden brown, about 8 minutes.

8. Place oxtails on top.

9. Add wine, thyme, parsley, cloves, and bay leaves.

10. Boil until liquid is reduced by half, about 15 minutes. Add chicken broth.

11. Cover tightly and simmer until meat is tender-about 1+1/2 hours.

12. Remove oxtails from liquid.

13. Tent with foil and keep warm.

14. Strain cooking liquid.

15. Skim fat from surface.

16. Reserve 2 T fat.

17. In a medium saucepan heat fat over medium heat.

18. Add flour and stir until mixture browns, about 10 minutes.

19. Whisk in cooking liquid.

20. Simmer until sauce is reduced to 2 cups, stirring often, about 45 minutes.

21. Season to taste with salt and pepper.

22. Return oxtails to sauce.

23. Heat on low until serving temperature.