Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Oxtails -- cut 1 1/2" thick 5 Sprig Parsley
6 c Red Wine 4 ts Kosher Salt
1/2 c Red Wine Vinegar Black Pepper -- freshly
3 c Cipollini Onions Or Pearl -ground
-Onions -- peeled 1/3 c Flour
1 1/2 c Celery -- sliced 1/4 c Olive Oil
2 c Carrots -- sliced 1/3 c Tomato Paste
1 ts Juniper Berries 2 tb Parsley -- coarsely chopped
1/2 ts Black Peppercorns

1. Trim the oxtails of excess fat and place in a large nonreactive
bowl. Add the wine, vinegar, cipollini onions, celery, carrots,
juniper berries, peppercorns, and parsley. Marinate, covered, in the
refrigerator overnight.

2. Preheat the oven to 375 F.

3. Drain the oxtails, reseerving the liquid and vegetables. Dry them
on paper towels, season with salt and pepper, and dredge in the flour.

4. Heat the olive oil in a large Dutch oven over medium heat and
brown the oxtails on all sides, 10 to 15 mins. Do this in several
batches if necessary. Remove the oxtails from the pan. Add the
vegetables and brown, stirring occasionally, for 10 mins. Transfer
the browned vegetables to a bowl and reserve.

5. Return the oxtails to the pan with the marinade, juniper berries,
peppercorns, and 2 cups water, Stir in the tomato paste until
dissolved. Covered and bake for 2 hours.

6. Add the reserved vegetables to the pot, stir, cover, and return to
the oven for 1 additional hour, until tender.

7. Allow the pot to cool for 10 to 15 mins. Uncover, tilt the pot
slightly, and skim as much fat as possible using a bulb baster or
ladle. Return to a simmer over low heat, adjust the seasoning, and
serve sprinkled with the chopped parsley.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking

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