| 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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