|
| Oxtail Casserole
4 pounds of oxtail, cut into sections
seasoned flour
1/4 cup of butter
1 medium onion, peeled and halved
1 medium carrot, quartered
1 medium green pepper, cut into strips
1 herb bouquet, containing 1 clove garlic, 2 stalks celery, 1 sprig parsley, and 1 bay leaf
1/2 cup of stewed tomatoes
1/4 cup of dry white wine
1 1/2 cups of beef stock
salt and freshly ground pepper to taste
1 1/2 cups of thick cream sauce
2 tablespoons of grated onion |
|
Roll oxtail sections in seasoned flour. Melt butter in a 6 -7 quart casserole and brown oxtail in it. Add onion, carrot and green pepper and cook over low heat for 10 minutes. Add herb bouquet, tomatoes, wine and stock. Season. Cover casserole and simmer gently for 3 hours. Remove oxtail sections and force sauce through a strainer. Mix cream sauce with grated onion and add to oxtail sauce. Mix well and return oxtail sections to the sauce. Serve with onions, peas, and carrots, cooked separately. Serves 4
More oxtail recipes
|
