INGREDIENTS

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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