Recipe ingredients and directions:
1 oxtail (jointed)
oil
2 onions, peeled
2 carrots, peeled and quartered
3 sticks celery, cut in 2-inch lengths
1 tablespoon plain flour
1 pint stock or water
bouquet garni
salt and pepper
Set the oven at 350F or Mark 4. Brown the pieces of tail all over
in hot oil in a flameproof casserole. Take out and put in the
onions, carrots and celery. Leave to brown lightly then dust in
the flour. Remove from heat, add the liquid, bring to the boil,
add bouquet garni and seasoning. Put in the tail, cover casserole
tightly and cook in the preset oven for about 1 1/2 – 2 hours or
until tender (when the meat will come easily off the bone). Remove
the bouquet garni and serve meat very hot.
Hint: Sometimes oxtail is inclined to be fatty so it is a good plan
to cook it the day before, leave to go cold, then skim off the
solidified fat. Reheat for serving.
Category: Beef Veal Recipes