Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oxtails Smothered In Onions
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- #43803
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 pounds meaty oxtails
salt and freshly ground black pepper
1/4 cup flour
1/4 cup extra-virgin olive oil
3 cups red wine
4 large yellow onions, peeled and sliced
6 cloves garlic, peeled
1 bouquet garni (1 bay leaf and 1 sprig each flat-leaf parsley and thyme tied in a bundle)
1 cup beef stock
directions
Preheat oven to 325 degrees F. Season oxtails with salt and pepper and lightly dust with flour.
Heat oil in a large ovenproof pot over medium-high heat. Cook oxtails, turning to brown on all sides, for 8 minutes. Remove oxtails. Skim off excess fat, and deglaze with wine over medium heat. Stir well to loosen browned bits on bottom of pan.
Add onions and garlic to pot, arrange oxtails in one layer on top, and add bouquet garni. Cover and cook in oven until meat pulls easily from the bone, about 3 hours. Transfer oxtails to a platter, top with onions and garlic. Discard bouquet garni.
For sauce, skim fat from pan juices with a large spoon. Add stock; cook over medium heat for 5 minutes. Adjust seasonings, and spoon over oxtails. Serve with mashed potatoes.
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nutrition data
763 calories, 40 grams fat, 7 grams carbohydrates, 85 grams protein per serving. This recipe is low in carbs.
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