Chef Bob: Braised Oxtails with Mushrooms Recipe

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Braised Oxtails with Mushrooms Recipe Flavorful beef oxtails are braised in wine and chicken stock with mushrooms, leeks, garlic, and herbs. Plan ahead for this one so you can de-fat the dish before serving with noodles or mashed potatoes. Prep Time: 10 minutes Cook Time: 3 hours, 15 minutes Total Time: 3 hours, 25 minutes Ingredients: Herb Rub 2 teaspoons dried thyme 2 teaspoons dried sage 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 5 to 6 pound oxtails 2 tablespoons olive oil 2 cups chopped onions 1 cup sliced leeks (white part only) 1 cup chopped carrots 3/4 cup chopped celery 2 tablespoons minced garlic 1/2 ounce dried porcini or other dried mushrooms, soaked in boiling water for at least 30 minutes, drained and chopped 2 cups red wine 2 cups beef or chicken stock 3 bay leaves 2 tablespoons coarse-grained mustard Salt and freshly ground black pepper Preparation: Combine the thyme, sage, salt, and pepper and sprinkle the mixture all over the oxtails. . . .

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