Braised Oxtails And Vegetables Recipe
Ingredients
| 2 to 3 lb. oxtail, cut in pieces | ||
| Flour | 2 Tablespoon | |
| Fat | 2 Tablespoon | |
| Bay leaves | 4 | |
| Peppercorns | 8 To taste | |
| Onion | 1 Medium, chopped | |
| 6 med. carrots, cut in strips | ||
| 1 10 oz. pkg. frozen peas | ||
| Potatoes | 6 Medium | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash oxtail and dry with paper towel.
Roll oxtail in flour; season with salt and pepper.
Melt fat in heavy skillet.
Brown oxtrail in fat; add small amount of water, bay leaves, peppercorns and onion.
Cover and simmer slowly for about 3 hours and 30 minutes, adding water as it cooks down.
When meat is tender, add carrots, peas and potatoes; cook for about 40 minutes or until done.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water for gravy paste.
Add paste to remaining liquid; stir until thickened.
Season to taste.
Roll oxtail in flour; season with salt and pepper.
Melt fat in heavy skillet.
Brown oxtrail in fat; add small amount of water, bay leaves, peppercorns and onion.
Cover and simmer slowly for about 3 hours and 30 minutes, adding water as it cooks down.
When meat is tender, add carrots, peas and potatoes; cook for about 40 minutes or until done.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water for gravy paste.
Add paste to remaining liquid; stir until thickened.
Season to taste.
Chef
