Braised Oxtails Recipe
Ingredients
| 2 to 3 lb. oxtail, disjointed | ||
| Flour | 2 Tablespoon | |
| Bay leaves | 3 | |
| Peppercorns | 6 | |
| Onion | 1 Medium, chopped | |
| 6 med. carrots, cut in strips | ||
| 1 10-oz. package frozen peas | ||
| Potatoes | 6 Medium, halved | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Roll oxtail in flour; season with salt and pepper.
Brown oxtail in 2 tablespoons fat in heavy skillet; add 1 cup water, bay leaves, peppercorns and onion.
Simmer, covered, for 3 hours and 30 minutes or until oxtail is tender; add water as needed.
Add car- rots, peas and potatoes; cook for 40 minutes or until vegetables are tender.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water to form paste.
Add paste to remaining liquid; stir until gravy is thickened.
Season to taste.
Brown oxtail in 2 tablespoons fat in heavy skillet; add 1 cup water, bay leaves, peppercorns and onion.
Simmer, covered, for 3 hours and 30 minutes or until oxtail is tender; add water as needed.
Add car- rots, peas and potatoes; cook for 40 minutes or until vegetables are tender.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water to form paste.
Add paste to remaining liquid; stir until gravy is thickened.
Season to taste.
Chef
