Braised Oxtail In Red Wine

Today, one of the greatest threats to evangelical preaching comes from the invasion of the church by Adler-Maslow, etc., self-image, self-worth dogmas. Passage after passage in the Bible has been distorted in order to conform to these teachings, with the result that you end up preaching man and his supposed worth rather than Christ. Sometimes that 'worth' has been seen as intrinsic, sometimes it has been considered to be the result of salvation.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats		Sainsbury1	4	Servings

INGREDIENTS

750	g	Oxtail, 11/2lb
2	T	Plain flour
		Salt and freshly ground
		black pepper
2	T	Oil
2		Onions, chopped
250	g	Carrots, sliced 8oz
300		Red wine, 1/2 pint
600		Beef stock, 1 pint
2	T	Tomato puree
250	g	Button mushrooms, sliced
		8oz
2	T	Freshly chopped parsley
1	T	Freshly chopped thyme
		optional

INSTRUCTIONS

Coat the oxtail in the flour, seasoned with salt and freshly ground
black pepper. Heat the oil in a large flameproof casserole dish or
saucepan, add the oxtail and fry until evenly browned. Remove from  the
pan. Brown the onions and carrots, stirring in any remaining  flour.
Add the wine, stock, tomato puree and oxtail, stir well. Bring  to the
boil then reduce the heat, cover and simmer gently for 21/2  hours. Add
the mushrooms and herbs, mix well and continue to cook for  a further
1/2 hour.  Converted by MC_Buster.  NOTES : This traditional Burgundian
dish is ideal for a hearty winter  meal.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 857 Calories From Fat: 296 Total Fat: 33.1g Cholesterol: 28.1mg Sodium: 12365.2mg Potassium: 1199.6mg Carbohydrates: 109.7g Fiber: 5.5g Sugar: 6.4g Protein: 30.4g