| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | Frugal01 | 8 | servings |
INGREDIENTS
| 4 | lb | Oxtails |
| 2 | tb | Olive oil |
| 1 | c | Chopped celery |
| 1 | md | Yellow onion; peeled and chopped |
| 2 | Carrots; sliced | |
| 3 | Garlic cloves; peeled | |
| 2 | Shallots; peeled and chopped | |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | All-purpose flour |
| 2 1/2 | c | Beef stock; fresh or canned |
| 1 1/2 | c | Red wine |
| 2 | Bay leaves | |
| 1/2 | ts | Dried whole thyme |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Rub the oxtails with salt and freshly ground black pepper. Using a large black frying pan brown the seasoned oxtails in the oil. You will need to do this in about three batches. Remove the meat to a 6- to 8-quart heavy stove-top pot. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots and parsley. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the remaining ingredients along with the oxtails, except the salt and pepper. Simmer partially covered for 2 hours or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes. This recipe serves 8. Comments: This dish is from Louis' Basque Corner in Reno. The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them. Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Louis and Lorraine Erreguible Converted by MM_Buster v2.0l.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”