OXTAIL, STEWED OXTAIL
• 2 oxtails, cut into pieces
• 2 large onions
• 2 cloves
• 4 black peppercorns
• 1 bay leaf
• 9 ounces carrots, halved lengthwise
• 1½ cups white wine
Pour 13 cups water into a pan and add the pieces of oxtail. There should be enough water for the meat to float, if not add some more. Bring to a boil and skim off the froth that rises to the surface with a slotted spoon.
Stud each onion with a clove and add to the pan with the peppercorns, bay leaf, carrots, wine and a pinch of salt. Simmer uncovered for 2-3 hours until the meat is falling off the bones and the cooking liquid has reduced.
Lift out the pieces of oxtail cut off the meat and place on a warm serving dish. Remove and discard the bay leaf and peppercorns, then pass the sauce through a food mill or process in a food processor. Pour the sauce over the meat and serve immediately with Mashed Potato or French Fries.
Note: Oxtails were once made from the tails of oxen but the term now refers to the tail of any beef cattle. This cut of meat is quite boney and requires long slow cooking.