| 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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”