| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Oxtails |
| 4 |
tb |
Flour |
| 1 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 3 |
tb |
Brandy |
| 3 |
|
Carrots; sliced |
| 2 |
|
Onions; quartered |
| 16 |
|
Whole cloves |
| 1 |
c |
Beef stock |
| 1 |
c |
Red wine |
| 4 |
|
Potatoes; quartered, (I leave the skin on) |
INSTRUCTIONS
Here's one that I first tried (1973 - Wow!) on my first attempt to impress
and woo my wife. Needless to say she was impressed (3 children later!).
This is an easy recipe that you may double or adapt with no problems.
Mix flour, pepper and salt. Coat washed and pat dried oxtails. Place in
oven proofed pan and broil to brown for about 6 - 10 minutes. Turn a couple
of times. Take out of oven. Drizzle brandy over hot oxtails. Light and set
aflame while shaking oxtails until all brandy (alcohol) has been burned.
Transfer oxtails to a large oven proofed pan (I have used the browning pan
but have cleaned it of the extra flour mixture). Arrange oxtails in pan.
Insert 2 cloves in each onion piece. Add carrots, potatoes and "cloved"
onions. Pour beef stock and wine over the whole mess. Cover with tin foil
and bake at 325 for 2 - 21/2 hours. Uncover and cook an additional 30
minutes.
Start your meal by serving each person a half grapefruit (sugar optional)
~- that's what I did back in '73 and see what it got me!
:-) and a favourite salad. Any crusty bread works very well as well.
A glass of a good red wine goes wonderfully with this. Enjoy!
Posted to TNT Recipes Digest by "John Sousa" <jsousa@idirect.com> on May 7,
1998
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