Oxtails In Savory Sauce Recipe
Ingredients
| Oxtails | 3 Pound | |
| Butter | 2 Tablespoon | |
| Instant minced onion | 1⁄4 Cup (4 tbs) | |
| Dry mustard | 1 Tablespoon | |
| Arrowroot | 1 Tablespoon | |
| Dried mushrooms | 1 Tablespoon | |
| Beef bouillon granules | 1 Can (10 oz) | |
| Red wine | 1 Cup (16 tbs) | |
| Tomato paste | 2 Tablespoon | |
| Seasoned salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 1 Teaspoon |
Directions
"Saute oxtails in butter in skillet until browned; remove from skillet.
Soak onion in 1/4 cup water for 5 minutes; stir into pan drippings.
Add mustard, arrowroot, mushrooms, bouillon and wine.
Simmer, stirring constantly, until thickened and smooth.
Stir in tomato paste, seasoned salt, salt, monosodium glu- tamate and cayenne pepper.
Arrange oxtails in bak- ing dish; pour sauce over oxtails.
Bake, covered, at 250 degrees for 3 hours or until oxtails are tender.
Stir in sour cream; sprinkle with parsley.
Heat through; serve with noodles or rice if desired."
Soak onion in 1/4 cup water for 5 minutes; stir into pan drippings.
Add mustard, arrowroot, mushrooms, bouillon and wine.
Simmer, stirring constantly, until thickened and smooth.
Stir in tomato paste, seasoned salt, salt, monosodium glu- tamate and cayenne pepper.
Arrange oxtails in bak- ing dish; pour sauce over oxtails.
Bake, covered, at 250 degrees for 3 hours or until oxtails are tender.
Stir in sour cream; sprinkle with parsley.
Heat through; serve with noodles or rice if desired."
Chef
