Red Wine-braised Oxtails Recipe – Sunset Magazine

Ingredients

• 4 pounds oxtails, cut at joints
• Salt and pepper
• 1 bottle (750 ml.) Cabernet Sauvignon or other dry red wine
• 3 cups fat-skimmed beef broth
• About 1/4 cup balsamic vinegar
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
• Yukon Gold Mashed Potatoes (recipe follows; see notes)
• Caramelized Root Vegetables (recipe follows; see notes)
• 1 1/2 tablespoons cornstarch
• Fresh thyme sprigs, rinsed