Braised Oxtail With Cinnamon

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Meats		Tessa	1	Servings

INGREDIENTS

2		Oxtails cut into pieces
2	T	Seasoned flour
		Butter
1		Onion
2		Sticks celery
2		Carrots
150		Ruby port
1		Bottle red wine, full
		bodied Rhone
		is good
3		Sticks cinnamon, broken into
		pieces
3		Bayleaves
2	t	Black peppercorns
5		Sprigs thyme, up to 6
		Salt and fresh ground black
		pepper
1		Strip orange zest
1 1/4		Rich beef stock

INSTRUCTIONS

Preheat oven to 150C/gas 2. Trim oxtail pieces of excess fat and wash
the meat. Toss in seasoned flour and shake off any excess. Melt some
butter in a heavy bottomed pan or frying pan. Add oxtail - sear brown
on all sides. Remove oxtail with slotted spoon to deep ovenproof
casserole.  Peel and roughly chop vegetables, add to pan and brown in
butter. Add  vegetables to oxtail in casserole. Add port to pan. Reduce
until  sticky, stirring constantly to scrape up crusty meat sediment
from  pan.  Gradually add wine to pan and bring to the boil. Boil hard
for about  10 minutes to drive off alcohol. Add stock, cinnamon, bay.
peppercorns, thyme, salt & pepper. Return to boil. Add to oxtail
casserole.  Cover with lid and cook in pre-heated oven for 31/2-4
hours, until  meat is falling from bones.  Remove oxtail from casserole
with slotted spoon and keep hot. Strain  casserole juices into clean
pan, pressing vegetables well with back of  ladle or draining spoon to
extract all possible flavour. At this  point the casserole could be
refrigerated overnight to allow fat to  solidify, and then be removed.
Re-heat oxtail and sauce.  Bring sauce to boil and season to taste.
Skin off as much fat as  possible. Sauce should be deep in colour, rich
and unctuous.  Serve oxtail with sauce poured over and with mashed
potatoes.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved. Carlton Food Network http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1800 Calories From Fat: 833 Total Fat: 94.9g Cholesterol: 244mg Sodium: 1029.1mg Potassium: 2155.8mg Carbohydrates: 209.9g Fiber: 39.8g Sugar: 63.8g Protein: 36.9g