Sherried Oxtails Recipe
Get ready to be stupefied by the irresistible and addictive taste of this Sherried Oxtails recipe. A delicious Side Dish, the Sherried Oxtails completes your meal. It is highly recommended, you must try this Sherried Oxtails recipe.
Ingredients
1/4 cup flour
1 teaspoon salt
3 teaspoons paprika
4 pounds oxtails, cut in serving-sized pieces
1/4 cup butter or margarine
2 cups boiling water
1/2 pound mushrooms, sliced
1 red pepper, thinly sliced and seeded (or 2 canned pimientos, drained and sliced)
2 large onions, thinly sliced
1 clove garlic, mashed
2 beef bouillon cubes
2 vegetable bouillon cubes
3 teaspoons curry powder
1 cup dry sherry or tomato juice
Directions
Blend the flour, salt, and paprika.
Coat the oxtails with the flour mixture; reserve remaining flour.
In a large frying pan with a lid, melt the butter.
Brown the floured oxtails in melted butter on all sides.
Add boiling water.
Cover and simmer the oxtails for about an hour.
Stir in the mushrooms, red pepper, onions, garlic, beef and vegetable bouillon cubes, and curry powder.
Cover again and continue cooking for about 2 hours longer, or until meat is very tender.
Blend in sherry or tomato juice and simmer, uncovered, for about 15 minutes longer.
Gradually stir a little of the cooking liquid into the reserved seasoned flour in a small bowl to form a smooth paste; blend flour paste into oxtails and cook, stirring constantly, until thickened and bubbling.
Coat the oxtails with the flour mixture; reserve remaining flour.
In a large frying pan with a lid, melt the butter.
Brown the floured oxtails in melted butter on all sides.
Add boiling water.
Cover and simmer the oxtails for about an hour.
Stir in the mushrooms, red pepper, onions, garlic, beef and vegetable bouillon cubes, and curry powder.
Cover again and continue cooking for about 2 hours longer, or until meat is very tender.
Blend in sherry or tomato juice and simmer, uncovered, for about 15 minutes longer.
Gradually stir a little of the cooking liquid into the reserved seasoned flour in a small bowl to form a smooth paste; blend flour paste into oxtails and cook, stirring constantly, until thickened and bubbling.
