Ingredients:
2 pounds oxtail, cut in 1 to 1 1/2 inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium size yellow onions, peeled and minced
2 quarts water or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium size carrots, peeled and diced
1 rib celery, diced
1/3 cup dry sherry or port wine (optional)
Preparation:
- Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir fry onions 8 to 10 minutes until golden; sprinkle in remaining flour; mix well and brown lightly.
- Slowly add water, stir in tomato paste, salt and pepper, also bay leaf tied in cheesecloth with thyme, cloves and parsley. Return oxtail to kettle, cover and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.
- Separate meat from bones, cut in bite size pieces and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.
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