Thursday, August 18, 2011

Braised Oxtails Recipe

Serve with mashed potatoes, rice or noodles. Serves 4.

2 oxtails (about 4 lbs.) cut in 4-inch lengths
3 T. flour
Salt and pepper
1 t. marjoram
1 t. basil
3 T. butter or margarine
1 large onion, chopped
1/3 cup chopped celery
1 cup dry red wine
1 cup beef broth
10 small white onions

V.S.P. Wash the oxtails, pat dry and shake them in a bag with the flour, salt, pepper and herbs. Sauté them with the onions in a heavy pot in the butter until nicely browned. Add the celery, wine and broth. Cover tightly and cook two hours very slowly, over a low flame or in a 300 degree oven.

Boil the white onions for 4 or 5 minutes, drain, add to the oxtails and cook another 30 minutes, or until the onions are done. Lift out the oxtails and white onions. Strain the sauce through a sieve or put it through a blender. If it seems thin, add a little flour and cook it in a saucepan for a few minutes. You may add 2 or 3 tablespoons more wine. Reheat the oxtails and onions in the sauce and serve in a deep platter.

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