iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Yellow Squash and Mozzarella Quiche with Fresh Thyme

Ingredients:
1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
1 tablespoon butter
12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme
6 large eggs
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)

Instructions:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.
Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.
Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.
Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).
Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.
Vermicelli with Sauce alla Sofia

Ingredients:
2 garlic cloves
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced (1 1/2 cups)
4 anchovy fillets, rinsed, patted dry, and chopped
1/3 cup brine-cured green olives, pitted
2 teaspoons drained bottled capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 1 teaspoon olive oil
1 lb vermicelli (thin spaghetti) or linguine

Instructions:
With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.
Cook pasta in a 6- to 8-quart pot of boiling until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.
Camote Tartes Tatins with Pumpkin-Seed Brittle

Ingredients:
Nonstick vegetable oil spray
1/4 cup sugar
Pinch of salt
1 cup raw shelled pumpkin seeds, toasted
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon salt
2 large 3-inch-diameter yams (red-skinned sweet potatoes), peeled, cut crosswise into eight 1/2-inch-thick slices total
1 cup plus 1 tablespoon sugar
10 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 large egg
Vanilla ice cream

Instructions:
Spray large rimmed baking sheet with nonstick spray. Stir sugar, 2 tablespoons water, and pinch of salt in small saucepan over medium heat until sugar dissolves. Increase heat to high. Boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Stir in seeds; immediately spread out on baking sheet. Cool until hardened. Break into pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Bring 8 cups water, 1 tablespoon vanilla, and 1 teaspoon salt to boil in heavy large saucepan. Add yam slices; cook until just tender, about 6 minutes (do not overcook). Using slotted spoon, transfer yam slices to rack; cool.
Preheat oven to 375°F. Lightly spray eight 3/4-cup ramekins or custard cups with nonstick spray. Stir 1 cup sugar and 3 tablespoons water in heavy small saucepan over medium heat until sugar dissolves. Increase temperature to high. Boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat. Gradually add butter, whisking until melted and smooth (mixture will bubble). Whisk in 1 teaspoon vanilla. Divide caramel among ramekins. Place 1 yam slice atop caramel in each ramekin.
Using 3 1/2-inch round cookie cutter, cut pastry into 8 disks. Pierce pastry all over with fork. Top each yam slice with pastry disk. Beat egg in bowl to blend. Brush pastry lightly with egg. Sprinkle with 1 tablespoon sugar. Bake until pastry is browned and puffed, about 25 minutes.
Invert tartes onto plates. Serve warm with vanilla ice cream and brittle.
Passion-Fruit Mimosa

Ingredients:
1 cup chilled champagne, 1/2 cup chilled passionfruit nectar or juice

Instructions:
Divide champagne between 2 glasses and top off each drink with nectar or juice (3 to 4 tablespoons).
Screwdriver

Ingredients:
1 1/2 ounces vodka, 3 ounces orange juice, 3 or 4 ice cubes, Dash Angostura bitters

Instructions:
Add vodka and orange juice to a rocks glass filled with ice. Stir to chill and garnish with a dash of bitters.
Sandmartin

Ingredients:
1 to 1 1/2 ounces gin, 1 to 1 1/2 ounces sweet vermouth, 3 or 4 ice cubes, 1 teaspoon green Chartreuse

Instructions:
Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
Cranberry Pineapple Punch

Ingredients:
Two 1-quart bottles chilled cranberry juice cocktail, A 1-quart 14-ounce can chilled unsweetened pineapple juice, 2 cups chilled ginger ale, 2 cups chilled seltzer water, Garnish: fresh pineapple spears, if desired

Instructions:
In a large punch bowl, combine the cranberry juice cocktail, the pineapple juice, the ginger ale, and the seltzer water, add an ice block, and serve the punch in punch glasses, garnished with the pineapple.
Mike's Milk Punch

Ingredients:
1/2 cup half and half
1/4cup whole or reduced-fat (2%) milk
1/4 cup bourbon
1 1/2 teaspoons (or more) sugar
1/4 teaspoon vanilla extract
2 cups ice cubes
Freshly grated whole nutmeg or ground nutmeg

Instructions:
Whip first 5 ingredients in blender until foamy. Stir in ice. Strain punch into two 6-ounce glasses or mugs. Sprinkle with nutmeg and serve.
Green Dragon III

Ingredients:
3/4 to 1 ounce green crème de menthe, 1 1/2 to 2 ounces vodka, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a mixing glass and stir thoroughly. Strain into a chilled cocktail glass.
Strawberry Lemonade

Ingredients:
1/2 lb strawberries (1 1/2 cups), trimmed and halved
1 1/2 cups fresh lemon juice (from about 5 lemons)
1 to 1 1/2 cups sugar
3 cups cold water

Instructions:
Purée strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.
Tipperary

Ingredients:
3/4 ounces Irish whiskey, 3/4 ounce Chartreuse, 3/4 ounce sweet vermouth, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
Mai Tai

Ingredients:
2 ounces dark rum, 1/2 ounce curaçao, 1/2 ounce apricot brandy, 1 1/2 tablespoons lime juice, 3 or 4 ice cubes, Pineapple spear

Instructions:
Combine all ingredients, except the pineapple, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and garnish with the pineapple.
Pineapple Cocktail

Ingredients:
1 cup crushed pineapple, 6 ounces dry white wine, 3 ounces fresh pineapple juice, 1 tablespoon lemon juice, 9 ounces sherry, 6 very small wedges pineapple

Instructions:
Soak the crushed pineapple in the white wine for two or three hours. Pour into a cocktail shaker and add all other ingredients except the pineapple wedges. Chill mixture thoroughly in the refrigerator. Stir and strain into 6 cocktail glasses. Garnish with pineapple wedges.
Rob Roy

Ingredients:
1 1/2 ounces (1 jigger) Scotch
1 1/2 ounces (1 jigger) sweet or dry vermouth
Dash of Angostura bitters
1 lemon twist for garnish
Ice cubes

Instructions:
In a small cocktail pitcher combine the Scotch, the vermouth, the bitters, and 1 cup ice cubes, stir the mixture well, and strain it into a stemmed cocktail glass. Garnish with the lemon twist.
Alaska

Ingredients:
1 1/2 ounces gin, 3/4 ounce yellow chartreuse, 2 dashes orange bitters, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
Hurricane

Ingredients:
1 ounce light rum, 1 ounce dark rum, 1 tablespoon passion fruit syrup, Juice of 1/2 lime, 1 teaspoon superfine sugar, or to taste, Ice cubes

Instructions:
Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.
Homemade Chai

Ingredients:
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden brown sugar

Instructions:
Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
Emerald Isle

Ingredients:
1 1/2 ounces gin, 3/4 ounce green chartreuse, 2 dashes orange bitters, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
Rusty Nail

Ingredients:
1 or 1 1/2 ounces Drambuie, 1 or 1 1/2 ounces Scotch whiskey, 2 or 3 ice cubes

Instructions:
Combine all ingredients in an Old-fashioned glass and stir to mix.
Almond Horchata

Ingredients:
1 cup blanched whole almonds, 2 cups boiling-hot water, 1/2- to 1-inch piece cinnamon stick, 1/3 cup sugar, or to taste, Freshly grated zest of 1 lime, 2 cups ice plus additional for glasses, Garnish if desired: cinnamon sticks and lime zest

Instructions:
In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted.
Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids.
Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered.
Zombie

Ingredients:
3/4 ounces 90-proof rum, 1 1/2 ounces golden rum, 86 proof, 3/4 ounces light rum, 86 proof, 3/4 ounces pineapple juice, 3/4 ounces papaya juice, 3 tablespoons lime juice, 1 teaspoon superfine sugar, 3 or 4 ice cubes, Pineapple spear, Maraschino cherry, 1 tablespoon 151-proof rum, Superfine sugar

Instructions:
Combine all ingredients except the pineapple stick, cherry, rum, and sugar in a cocktail shaker. Shake very thoroughly and strain into a highball glass. Garnish with pineapple stick and cherry. Carefully float the rum on top, and lightly sprinkle with a little sugar.
Fresh Lime Margarita

Ingredients:
1 1/2 cups gold tequila, 3/4 cup Triple Sec, 3/4 cup fresh lime juice, 4 tablespoons sugar, 8 cups crushed ice, 2 tablespoons kosher salt, 6 lime wedges

Instructions:
Combine tequila, triple sec, lime juice, and 2 tablespoons sugar in large pitcher; stir to dissolve sugar. Add crushed ice. Mix salt and remaining 2 tablespoons sugar in shallow bowl. Moisten rim of 6 Margarita glasses with lime wedge. Holding each glass upside down, dip rim into sugar-salt mixture. Pour Margarita into glasses. Garnish with lime wedges.
Harvey Wallbanger

Ingredients:
1 1/2 ounces vodka, 4 ounces orange juice, 1/2 ounce Galliano, 1 orange slice for garnish

Instructions:
In a highball glass almost filled with ice cubes, combine the vodka and orange juice. Stir well. Float the Galliano on top and garnish with orange slice
Modern Lemonade

Ingredients:
1 1/2 ounces sherry, 1 1/2 ounces sloe gin, 2 tablespoons superfine sugar, 4 tablespoons lemon juice, 3 or 4 ice cubes, Twist lemon peel, Chilled club soda

Instructions:
Combine sherry, sloe gin, sugar, lemon juice and ice cubes in a mixing glass and stir well. Strain into a highball glass, add the lemon peel and fill up with soda.
Chelsea Sidecar

Ingredients:
1 1/2 ounces gin, 3/4 ounce Triple Sec, 1 tablespoon lemon juice, 1/2 cup crushed ice

Instructions:
Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.
Homemade Sweet-and-Sour Mix for Margaritas

Ingredients:
3 cups water, 3 cups sugar, 2 cups fresh lemon juice, 2 cups fresh lime juice

Instructions:
Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup.
Mix syrup, lemon juice and lime juice in pitcher. Chill until cold. (Can be made 1 week ahead. Cover; keep chilled)
Belmont

Ingredients:
2 ounces gin, 1/2 ounce grenadine or raspberry syrup, 3/4 ounces heavy cream, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.
Frozen Margarita

Ingredients:
1 jigger (1 1/2 ounces) tequila
1 jigger (1 1/2 ounces) fresh lime juice
1/2 teaspoon superfine granulated sugar
1 pony (1 ounce) Triple Sec or Cointreau
5 ice cubes

Instructions:
Rub the rim of an old-fashioned glass with a cut lime and dip it in salt to lightly coat it. Chill the glass. In a blender, blend the ingredients, including the ice cubes, for 30 seconds. Pour into the glass.
Cherry Blossom

Ingredients:
1 ounce cherry brandy, 1 ounce brandy, 1/ 4 teaspoon curaçao, 1/4 teaspoon grenadine, 1/4 teaspoon lemon juice, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a cocktail shaker and shake thoroughly. Strain into a cocktail glass.
Orange and Banana Yogurt Smoothie

Ingredients:
1 large banana, peeled, sliced, frozen, 1 cup chilled orange juice, 1/2 cup plain nonfat yogurt, 4 ice cubes, 1 tablespoon honey

Instructions:
Combine all ingredients in blender. Blend until smooth. Divide smoothie between 2 glasses and serve.
Sea Breeze

Ingredients:
1 1/2 ounces vodka, 2 ounces grapefruit juice, 3 ounces cranberry juice, Lime slice

Instructions:
Pour the vodka, grapefruit and cranberry juices into a highball glass almost filled with ice cubes. Stir well. Garnish with lime slice.
Singapore Sling

Ingredients:
2 ice cubes
2 tablespoons lemon juice
1 teaspoon superfine sugar
2 or 3 ounces gin
1/2 ounce cherry brandy
Water
Slice of orange or sprig of mint (optional)

Instructions:
Combine the ice, lemon juice, sugar and gin in a highball glass. Fill with cold water and stir.
Moscow Mule

Ingredients:
2 or 3 ice cubes, 3 ounces vodka, Ginger beer, 1 teaspoon lime juice, Slice of lime

Instructions:
Put the ice cubes in a highball glass, add the vodka, fill with ginger beer and garnish with lime slice.
Sea Breeze II

Ingredients:
1 jigger (1 1/2 ounces) vodka
1/4 cup chilled grapefruit juice
1/4 cup chilled cranberry juice
Garnish: 1 small grapefruit wedge

Instructions:
In a long-stemmed glass filled with ice cubes, stir together the vodka, the grapefruit juice and the cranberry juice and garnish the drink with the grapefruit wedge.
Brandy Alexander II

Ingredients:
2 tablespoons brandy, 2 tablespoons crème de cacao, 2 tablespoons heavy cream, Freshly grated nutmeg to taste

Instructions:
In a cocktail shaker combine the brandy, the crème de cacao, the cream, and 1 cup ice cubes, shake the mixture well, and strain it into a stemmed cocktail glass. Sprinkle the Brandy Alexander with the nutmeg.
Whiskey Flip

Ingredients:
3 ounces whiskey
1 whole egg
1 teaspoon superfine sugar
2 teaspoons heavy cream (optional)
1/2 cup crushed ice
Nutmeg

Instructions:
Combine all ingredients except the nutmeg in a cocktail shaker and shake vigorously. Strain into a 5-ounce stemmed glass, and grate a little nutmeg on top.
2 or 3 dashes of rum are sometimes added to the whiskey in this cocktail.
Pineapple Lemonade

Ingredients:
2 slices pineapple, coarsely chopped, 1 teaspoon superfine sugar, 1 1/2 ounces brandy, Dash raspberry syrup, 1/2 cup crushed ice, Club soda, Twist lemon peel, Pineapple stick

Instructions:
Muddle the pineapple and sugar thoroughly in a cocktail shaker. Add the brandy, raspberry syrup and ice. Shake vigorously. Strain into a highball glass, fill up with soda, and decorate with lemon peel and pineapple stick.
White Spider

Ingredients:
3/4 to1 ounce white crème de menthe, 1 1/2 to 2 ounces vodka, 3 or 4 ice cubes

Instructions:
Combine all ingredients in a mixing glass and stir thoroughly. Strain into a chilled cocktail glass.
Fireworks

Ingredients:
1/4 ounce grenadine syrup, 1/4 ounce crème de cassis, 1/4 ounce apricot brandy, 1/4 ounce Cointreau, 1/4 ounce green Chartreuse, 1/4 ounce cognac or other brandy, 1/4 ounce Kirschwasser

Instructions:
Pour all the ingredients, in the order listed, into a narrow, straight-sided 2-ounce liqueur glass.
Mint Julep Spritzer

Ingredients:
3/4 cup fresh lemon juice
2/3 cup sugar
1 cup (packed) fresh mint leaves
1 cup bourbon
2 10-ounce bottles of chilled club soda
6 cups crushed ice
8 fresh mint sprigs

Instructions:
Mix fresh lemon juice, sugar, and fresh mint leaves in small bowl until sugar dissolves; press on mint with back of spoon to crush lightly. Let stand 30 minutes. Strain mint and lemon mixture into pitcher. Mix in bourbon, then club soda and ice. Pour into 8 tall glasses. Garnish each drink with mint sprig.
Zucchini Frittata with Blossoms

Ingredients:
12 large eggs
1 cup freshly grated Parmesan
2 medium zucchini, rinsed and cut into 2-inch-long julienne strips (about 3 cups)
3 tablespoons olive oil
1 onion, chopped fine
3 garlic cloves, minced
1 1/2 tablespoons fresh thyme leaves or 1/2 teaspoon dried, crumbled
6 to 8 zucchini blossoms
pistils removed if desired

Instructions:
In a bowl whisk together the eggs, add 1/2 cup of the Parmesan and salt and pepper to taste, and whisk the mixture until it is combined well. In a 12-inch non-stick skillet sauté the zucchini in 2 tablespoons of the oil over moderately high heat, stirring until it is softened and transfer it with a slotted spoon to a small bowl. Add the remaining 1 tablespoon oil to the skillet and in it cook the onion and the bell pepper with salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the garlic and the thyme and cook the mixture, stirring, for 1 minute. Stir in the zucchini, pour in the egg mixture, and arrange the zucchini blossoms decoratively on the surface.
Preheat the broiler. Cook the frittata over moderate heat, without stirring, for 12 to 15 minutes, or until the edge is set but the center is still soft, and sprinkle the remaining 1/2 cup Parmesan over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under the broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature.
Basic Butter Cookie Dough

Ingredients:
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour

Instructions:
In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.
Mashed Sweet Potatoes with Brown Sugar and Pecans

Ingredients:
1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

Instructions:
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
Sauteed Skirt Steak

Ingredients:
3 lb skirt steak, cut into 8 pieces, 1 1/2 tablespoons Worcestershire sauce, 1 tablespoon oil

Instructions:
Preheat oven to 450°F.
Brush steak with Worcestershire and marinate 15 minutes.
Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoon of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.
Red-Wine-Braised Oxtails

Ingredients:
Two 750-ml. bottles dry red wine (preferably Burgundy)
12 large oxtail pieces (about 6 pounds total)
1/2 stick (1/4 cup) unsalted butter
5 shallots
5 garlic cloves
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
about 4 cups beef broth
Accompaniment: celery root puree or mashed potatoes

Instructions:
Preheat oven to 325°F.
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
Serve oxtails and sauce with celery root puree or mashed potatoes.