| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 7 | Servings | |
INGREDIENTS
| 4 | lb | Oxtails — cut into 2" |
| Lengths | ||
| 1/4 | c | Flour |
| Salt and pepper | ||
| 2 | tb | Salad oil |
| 1 | Medium tomato — peeled and | |
| Chopped | ||
| 1 | Onion — chopped | |
| 3 | Carrots — chopped | |
| 2 | Turnips — chopped | |
| 1 | Clove garlic — crushed | |
| 1 | Bay leaf | |
| 3 | c | Beef bouillon |
| 1 | c | Port wine |
| 1/2 | ts | Pepper |
| 2 | Leeks — sliced |
INSTRUCTIONS
Coat meat with flour; sprinkle with salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients. cover and cook on low for 7 to 9 hours. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. Let stand a few minutes; skip excess fat off top. If time permits, refrigerate stew; skim off excess cold fat and then reheat stew at serving time. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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