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How To make Oxtails In Red Wine Sauce

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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 saut

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