with French Fries & Aioli
Yield: Serves 4
Prep Time: 40 minutes
Cook Time: 2-3 hours
Wine Suggestion: Ethos Reserve Cabernet Sauvignon, Canoe Ridge Estate Cabernet Sauvignon, Columbia Valley Cabernet Sauvignon, Ethos Reserve Merlot, Canoe Ridge Estate Merlot, Cold Creek Vineyard Cabernet Sauvignon, Cold Creek Vineyard Merlot, Columbia Valley Merlot, Tempestade Limited Release
2 large oxtails, cut into 2-3” pieces
Kosher sail & pepper, to taste
1/4 cup olive oil, divided
1 large onion, minced
2 ribs celery, minced
2 carrots, minced
2 cloves garlic, minced
1/2 tsp rosemary
1 bay leaf
1 tsp dried thyme
1 Tbs flour
1 Tbs tomato paste
2 cups Chateau Ste. Michelle Cabernet
16-oz can diced tomatoes, with juice
4 cups beef broth
2 Tbs Italian parsley, chopped
Season oxtails with salt & pepper; set aside. Place large kettle over medium heat; drizzle in half of the olive oil. Sear oxtails on both sides; transfer to platter and set aside. Reduce heat to medium-low; drizzle in remaining oil. Add onion, celery, carrot, garlic, herbs and pinch of salt; saute until vegetables soften and onions are golden. Increase heat to medium-high and stir in flour and tomato paste; cook for one minute. Deglaze with wine; reduce by half. Stir in tomatoes and stock; bring to boil. Transfer oxtail to broth and reduce heat to low; cover and simmer until meat is very tender, about 2-3 hours. Stir in fresh parsley and season to taste with salt & pepper.
Serve with fries and aioli.
