| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2bl | 1 | servings | |
INGREDIENTS
| 2 | kg | Oxtail; jointed (4 small |
| ; oxtails) | ||
| 2 | tb | Plain flour |
| 2 | tb | Olive oil |
| 12 | Whole brown shallots; peeled | |
| 1/2 | Bottle red wine | |
| Water or beef stock | ||
| 1/4 | c | Port |
| Few cloves | ||
| Freshly milled black pepper | ||
| 1 | Orange; (peel only) |
INSTRUCTIONS
Trim as much fat as you can from the oxtails using a small sharp knife. Toss oxtails in flour, firming it on well. Heat oil in a large frying pan then brown with oxtails slowly. Transfer these to a baking dish or casserole. Add shallots, red wine and sufficient beef stock or water to completely cover the meat. Add port, cloves and some freshly milled black pepper. Pare a thin strip of peel from the orange using a potato peeler and tuck this into the meat. Cover tightly with a lid or with foil and bake slowly for about 3 to 4 hours, or until oxtail is meltingly tender. Replace any liquid as it evaporates to ensure that the meat is completely covered (otherwise it will dry out). When cooked, skim away any fat (it is better, however to refrigerate this casserole overnight so the fat rises and is easy to remove). When ready to serve, reheat and boil liquid rapidly to reduce and thicken slightly. Season to taste with salt and serve with hot boiled long grain white or brown rice or with buttered noodles, couscous or with mashed potatoes. Serves 6 Converted by MC_Buster. Per serving: 311 Calories (kcal); 27g Total Fat; (78% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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