OXTAILS IN RED WINE SAUCE

Steps:

• Heat oil in a large heavy Dutch oven on high heat.
• Season oxtails with salt and pepper.
• Brown on all sides.
• Transfer to platter.
• Add celery, carrots, leeks, onion.
• and garlic to pot.
• Saute until golden brown, about 8 minutes.
• Place oxtails on top.
• Add wine, thyme, parsley, cloves, and bay leaves.
• Boil until liquid is reduced by half, about 15 minutes. Add chicken broth.
• Cover tightly and simmer until meat is tender-about 1+1/2 hours.
• Remove oxtails from liquid.
• Tent with foil and keep warm.
• Strain cooking liquid.
• Skim fat from surface.
• Reserve 2 T fat.
• In a medium saucepan heat fat over medium heat.
• Add flour and stir until mixture browns, about 10 minutes.
• Whisk in cooking liquid.
• Simmer until sauce is reduced to 2 cups, stirring often, about 45 minutes.
• Season to taste with salt and pepper.
• Return oxtails to sauce.
• Heat on low until serving temperature.