| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ukrainian | Ukrainian, Ethnic, Meat, Maindish, Stew | 6 | Servings |
INGREDIENTS
| 5 | lb | Oxtails |
| 1/4 | c | Ham smoked and chopped |
| 2 | ea | Onions large chopped coarse |
| 2 | ea | Garlic cloves minced |
| 1/3 | c | Tomato paste |
| 1 | c | Potato diced 1/2-inch |
| 2 | c | Burgundy wine |
| 2 | c | Stewed tomatos chopped |
| 1 1/4 | c | Beef broth |
| Salt to taste | ||
| 1 | tb | Peppercorns |
| 2 | tb | Parsley fresh chopped |
INSTRUCTIONS
Mix flour, salt & pepper, and paprika. dredge the ox-tails in this mixture. Take 2 tablespoons of bacon grease and heat in a large Dutch oven. Cook the ox-tails in this until they are browned on all sides. Remove ox-tails and drain. Cook onion & garlic, reduce heat to medium, and cook for 7-9 minutes. Add parsley & tomato paste cook for 1 minute more, add wine, stir well, add broth, stir well, add ox-tails, bering to abouil, reduce heat to low and cook cvered for 2 hours. Remove cover, stir, and cook until liquid is thickened. ORIGIN: Dr. Dmitry Boranchik, Zhitomir-Ukraine, circa 1999 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #9 by docdonald@worldnet.att.net on Feb 28, 1999
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