Braised Oxtail With Yucca, Potatoes and Red Wine

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 4 tablespoons vegetable oil
• 8 pounds oxtails cut into 2 inch thick chunks
• kosher salt and freshly ground black pepper
• 4 cups Chilean Pinot Noir or Merlot
• 6 quarts low-sodium chicken broth
• 2 bay leaves
• 2 pounds yucca (peeled, cut lengthwise and tough core removed
• 1 pound drained papas criollas (pickled potatoes) or small red new potatoes
• 2 cups freshly chopped cilantro

Sofrito:

• 2 tablespoons olive oil
• 3 medium sized tomatoes, diced
• 1 small Spanish Onion, finely diced
• 1 teaspoon minced garlic
• 1/3 cup chopped cilantro
• 1 bay leaf
• salt and freshly ground black pepper
• 1 cup chicken stock or water
• 1 1/3 cups finely chopped scallions

[edit] Directions

• Heat vegetable oil in a heavy stewpot over a high flame until hot.
• Season oxtails with salt and pepper.
• Working in batches, brown the oxtails.
• Return all meat to pot and add wine.
• Cook uncovered over medium heat until liquid is reduced to a thick syrup, about 20 minutes.
• Add broth and bay leaves.
• Stir to deglaze, scraping browned bits up from bottom of pot with a wooden spoon.
• Cook uncovered at a fast simmer for 1 hour.
• Add yucca and fresh potatoes and continue cooking about 45 minutes more until meat, yucca and potatoes are tender.
• If using the papas coriollas, add them now along with half the cilantro, cooking another 5 to 7 minutes until heated through.

[edit] See also