Oxtail Casserole Recipe
This recipe of Oxtail Casserole was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. It is the perfect choice for Main Dish. Mark this Oxtail Casserole, or else you will later regret bookmarking this recipe.
Ingredients
2 oxtails cut in 2-inch lengths
2 tablespoons butter
1 clove garlic, finely chopped
4 medium onions, sliced
3 cups beef broth
1 medium green pepper, chopped
2 cups diced, peeled, fresh tomatoes
1/2 cup dry red wine
2 tablespoons pearl barley
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped parsley
Directions
Wash and dry oxtails and cut off as much fat as possible.
Heat butter in large skillet and brown oxtails on all sides.
Add garlic and onion and cook until lightly browned.
Transfer to 3-quart casserole.
Add beef broth and wine to skillet and heat and scrape brown crust from skillet.
Pour over meat in casserole.
Add remaining ingredients except parsley.
Cover and bake in a 300° F.oven for 3 hours.
Stir two or three times during baking.
Before serving skim off as much surface fat as possible.
Sprinkle with parsley.
Heat butter in large skillet and brown oxtails on all sides.
Add garlic and onion and cook until lightly browned.
Transfer to 3-quart casserole.
Add beef broth and wine to skillet and heat and scrape brown crust from skillet.
Pour over meat in casserole.
Add remaining ingredients except parsley.
Cover and bake in a 300° F.oven for 3 hours.
Stir two or three times during baking.
Before serving skim off as much surface fat as possible.
Sprinkle with parsley.
