Flemish Oxtail Recipe
Ingredients
| 1 oxtail, cut into pieces at the joints | ||
| Cloves | 2 | |
| Juniper berries | 4 , crushed | |
| Onion | 1 | |
| Water | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Carrots | 3 Medium, peeled | |
| Celery stalks | 2 , sliced | |
| Cabbage | 1/4 Small, shredded | |
| 1/2 pound lean bacon, in 1 piece | ||
| Potatoes | 1 pound, peeled | |
| 1 garlic sausage | ||
Directions
Soak the oxtail in boiling water for 5 minutes and rinse under cold, running water.
Tie the cloves, juniper berries and onion in a cheesecloth bag.
Place the water in a heavy pan, bring to a boil and add the oxtail, ingredients in the cheesecloth, salt and pepper.
Cover and simmer 2 hours.
Add carrots, celery, cabbage and bacon and simmer, covered, 1 hour.
Add potatoes and cook, covered, 30 minutes more.
Add the sausage during the last 10 minutes of cooking time.
Discard cheesecloth bag.
Remove the vegetables with a slotted spoon and place on a serving dish.
Slice the bacon and sausage and arrange them and the oxtail on top of the vegetables.
Tie the cloves, juniper berries and onion in a cheesecloth bag.
Place the water in a heavy pan, bring to a boil and add the oxtail, ingredients in the cheesecloth, salt and pepper.
Cover and simmer 2 hours.
Add carrots, celery, cabbage and bacon and simmer, covered, 1 hour.
Add potatoes and cook, covered, 30 minutes more.
Add the sausage during the last 10 minutes of cooking time.
Discard cheesecloth bag.
Remove the vegetables with a slotted spoon and place on a serving dish.
Slice the bacon and sausage and arrange them and the oxtail on top of the vegetables.
Chef
