4 lbs oxtails, cut into 1" pieces
3 Tbsp peanut oil
4 carrots, coarsely chopped
2 turnips, peeled and diced
4 stalks celery, coarsely chopped
2 onions, peeled and quartered
1 cup red wine (Beaujolais)
3 cups beef stock
2 bay leaves, crushed
1 tsp ground thyme
1/2 cup fresh Italian parsley, chopped
salt and pepper
roux of 1/2 cup flour browned in 1/2 cup melted butter
In fry pan, brown meat in oil until dark brown. Place meat into
6 qt Crock-Pot on LOW, cover. In same frying pan, saute carrots,
turnips, celery, and onions until limp. Empty into Crock-Pot.
Deglaze pan with wine. Empty into Crock-Pot. Add beef stock,
spices, and parsley. Cover and cook on LOW for 6-8 hours. Adjust
seasonings. Thicken with roux.
Serve with iced cold beer and thick slices of sourdough bread.