Oxtails Alsatian Style Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings6Cuisine
CourseMethod
Main Ingredient

Ingredients

 Oxtail6 Pound, cut into 2-inch sections between the vertebrae
 Ham1⁄4 Pound, chopped to make about 1/2 cup (125 Milliliter)
 Lean salt pork1⁄4 Pound, rind removed and chopped
 Carrots3 , chopped
 Turnips2 Medium, chopped
 Onions2 , sliced
 Meat stock6 Cup (96 tbs)
 Brandy1⁄3 Cup (5.33 tbs)
 Butter4 Tablespoon, melted
 Fresh bread crumbs1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1427 Calories from Fat 664

% Daily Value*

Total Fat 74 g113.5%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 51.2 mg

Sodium 975.1 mg40.6%

Total Carbohydrates 17 g5.5%

Dietary Fiber 2.5 g10.2%

Sugars 6.6 g

Protein 161 g322.7%

Vitamin A 106.9% Vitamin C 22.9%

Calcium 6.9% Iron 7.6%

*Based on a 2000 Calorie diet

Directions

Put the pieces of ham and salt pork into a heavy pot and heat until the salt-pork fat melts.
Add the carrots, turnips and onions.
Set the pieces of oxtail on top and cover them completely with the meat stock.
Add the brandy.
Bring the liquid to a boil and skim it.
Cover the pot, put it into a preheated 350° F. [180° C] oven and cook for at least four hours, or until the meat is tender.
Strain the cooking liquid through a fine sieve and remove all the fat.
Pour the liquid over the oxtails and let them stand until nearly cold.
Lift out the oxtails; bone and trim the meat.
Dip the pieces in the melted butter and roll them in the bread crumbs.
Broil them about 6 inches [15 cm.] from the heat source for about 10 minutes on each side, or until golden brown.
Quantcast