Recipe for Braised Oxtail in Red Wine 
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Yield:
4 servings
Ingredients:
Amount Ingredient
750 gm Oxtail, (11/2lb)
2 tbl Plain flour
Salt and freshly ground black pepper
2 tbl Oil
2 lrg Onions, chopped
250 gm Carrots, sliced (8oz)
300 ml Red wine, (1/2 pint)
600 ml Beef stock, (1 pint)
2 tbl Tomato puree
250 gm Button mushrooms, sliced (8oz)
2 tbl Freshly chopped parsley
Instructions:
Instructions: 1. Coat the oxtail in the flour, seasoned with salt and freshly ground black pepper.

2. Heat the oil in a large flameproof casserole dish or saucepan, add the oxtail and fry until evenly browned. Remove from the pan.

3. Brown the onions and carrots, stirring in any remaining flour.

4. Add the wine, stock, tomato puree and oxtail, stir well. Bring to the boil then reduce the heat, cover and simmer gently for 21/2 hours.

5. Add the mushrooms and herbs, mix well and continue to cook for a further 1/2 hour.

NOTES : This traditional Burgundian dish is ideal for a hearty winter meal.

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