Beef Oxtail

Ingredients

Preparation

Marinate oxtail overnight with white wine, carrot, celery, garlic, and laurel. The next day, dry and sear floured oxtail until golden.
Sauté marinated vegetables until translucent, add tomato paste, then strain in marinade wine with demi-glace. Simmer until reduced.
Place oxtail in a roasting pan, cover with the wine reduction, seal with parchment and foil. Bake at 325°F for 2 hours.
Let rest, then strain sauce and reduce. Simmer oxtail in sauce, add sautéed diced vegetables. Serve with peas and rice pilaf.