Title: Oxtails in red wine sauce
 Categories: Main, Dish
      Yield: 4 Servings
 
      3 tb Vegetables oil
      4    To 4 1/2 pounds oxtails
      4    Celery stalks, chopped
      2    Carrots, chopped
      2    Leeks, chopped (white and
           -pale green parts only)
      1    Onion chopped
      6    Garlic cloves, chopped
      1    750-ml bottle dry red wine
     12    Sprigs fresh thyme
     12    Sprigs fresh parsley
      8    Whole cloves
      4    Bay leaves
      5 c  Chicken stock or canned
           -low-salt broth
      2 tb All purpose flour
 
  Heat oil in heavy large Dutch oven over high heat. Season oxtails
  with salt and pepper. Add to Dutch oven and cook until brown on all
  sides, about 12 minutes. Transfer oxtails to platter. Add celery,
  carrots, leeks, onion and garlic to pot and sauté until golden brown,
  about 8 minutes. Arrange oxtails over vegetables. Add wine, thyme,
  parsley, cloves and bay leaves. Boil until liquid is reduced by half,
  about 15 minutes. Add stock. Bring to boil. Reduce heat. Cover Dutch
  oven tightly and simmer until meat is very tender, about 1 1/2 hours.
  
  Remove oxtails from cooking liquid. Tent with foil to keep warm.
  Strain cooking liquid. Skim fat from surface and reserve. Transfer 2
  tablespoons skimmed fat to heavy medium saucepan over medium heat.
  Add flour and stir until mixture browns, about
       10    minutes. Whisk in cooking liquid. Simmer until sauce
  thickens enough to coat back of spoon and is reduced to 2 cups,
  stirring frequently, about 45 minutes. Season to taste with salt and
  pepper. (Can be prepared 1 day ahead. Return oxtails to sauce, cover
  and refrigerate.)
  
  Rewarm oxtails in sauce over low heat. Transfer to large bowl and
  serve.