Wine-Braised Oxtails

Ingredients

• 2  bay leaves 
• 2  carrots chopped
• 2 rib celery stalks chopped
• 6 servings rice hot cooked
• 2 cups wine dry red
• 6  parsley fresh
• 0.3 cup flour all-purpose
• 8 oz mushrooms fresh quartered
• 6  garlic clove sliced
• 2 teaspoons kosher salt 
• 2 tablespoons olive oil 
• 2 medium onion chopped
• 5 pounds oxtail 
• 1 teaspoon pepper freshly ground
• 2 sprigs rosemary leaves fresh (3-inch)
• 6 oz canned tomatoes canned

Equipment

• frying pan
• whisk
• slotted spoon
• slow cooker

Directions

1. Place first 7 ingredients in a 6-qt. slow cooker.
2. Toss oxtails with salt and pepper.
3. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned.
4. Transfer oxtails to slow cooker, reserving drippings in skillet.
5. Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet.
6. Whisk in tomato paste; cook, stirring often, 2 minutes.
7. Pour over oxtails.
8. Cover and cook on LOW 5 to 6 hours.
9. Add mushrooms; cook 1 more hour.
10. Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper.
11. Serve immediately over oxtails, vegetables, and hot cooked rice.