| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Stews, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
|
Oxtails, cut |
| 2 |
tb |
Flour |
| 2 |
tb |
Vegetable oil |
| 6 |
c |
Water |
| 1/2 |
ts |
Peppercorns |
| 1/2 |
ts |
Juniper berries |
| 2 |
|
Bay leaves |
| 1 |
|
Garden thyme |
| 2 |
|
Garlic cloves |
| 1/2 |
c |
Green lentils |
| 3 |
ts |
Salt |
| 1 |
lg |
Carrot |
| 1 |
sm |
Turnip |
| 2 |
|
Onions |
| 2 |
|
Celery stalks |
|
|
Parsley for garnish |
INSTRUCTIONS
Roll oxtails in flour, then brown all over in a saucepan in the oil. Add
water and bring to the boil with the lid on. Add peppercorns, juniper
berries, bay leaves, thyme, garlic, lentils and salt. Lower heat, cover and
simmer for 2 hours, skimming off the fat as it rises to the surface. Add
all the vegetables and simmer for another hour. Sprinkle chopped parsley
over each helping. Serve with steaming hot boiled potatoes.
Posted to MM-Recipes Digest V3 #263
Date: Thu, 26 Sep 1996 23:02:22 +-1000
From: Melinda Irvine <micrurus@dragnet.com.au>
A Message from our Provider:
“If you want to be a leader, you must serve.”