Basque Oxtails Recipe

Name: Basque Oxtails Recipe
Ingredients: 4 lb Oxtails; 2 Tbsp. Extra virgin olive oil; 1 c. Minced celery; 1 med Yellow onion peeled and minced; 2 x Carrots sliced; 3 x Garlic cloves peeled; 2 x Shallots peeled and minced; 1 Tbsp. Minced fresh parsley; 1 Tbsp. All-purpose flour; 2 1/2 c. Beef stock fresh or possibly canned; 1 1/2 c. Red wine; 2 x Bay leaves; 1/2 tsp Dry whole thyme Salt to taste Freshly-grnd black pepper to taste

13 ingredients

14 steps

Ingredients

4 lb Oxtails
2 Tbsp. Extra virgin olive oil
1 c. Minced celery
1 med Yellow onion peeled and minced
2 x Carrots sliced
3 x Garlic cloves peeled
2 x Shallots peeled and minced
1 Tbsp. Minced fresh parsley
1 Tbsp. All-purpose flour
2 1/2 c. Beef stock fresh or possibly canned
1 1/2 c. Red wine
2 x Bay leaves
1/2 tsp Dry whole thyme Salt to taste Freshly-grnd black pepper to taste

Directions

1

Rub the oxtails with salt and freshly grnd black pepper.
2

Using a large black frying pan brown the seasoned oxtails in the oil.
3

You will need to do this in about three batches.
4

Remove the meat to a 6- to 8-qt heavy stove-top pot.
5

Leave the oil in the frying pan and saute/fry the celery, onion, carrots, garlic, shallots and parsley.
6

When the onions are clear add in the flour and stir in well.
7

Saute/fry a few min longer and add in the remaining ingredients along with the oxtails, except the salt and pepper.
8

Simmer partially covered for 2 hrs or possibly till tender.
9

Stir occasionally.
10

Add in salt and pepper to taste as the dish finishes.
11

This recipe serves 8.
12

Comments: This dish is from Louis' Basque Corner in Reno.
13

The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them.
14

Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific.