BRAISED OXTAILS

BRAISED OXTAILS image

Yield 6 Servings

Number Of Ingredients 12

3-4 pounds oxtails, trimmed and disjointed.
1-1/2 cup beef broth or stock
1- 14 oz. can tomatoes
Veg.Oil
1 c. water
2-3 bay leaves
2 onions, coarsely chopped
3 chopped or shredded carrots
1 tsp.whole cloves
8 oz. sliced mushrooms (optional)
1 tsp. whole peppercorns
Salt to taste

Steps:

Preheat oven to 350 degrees F. Trim all visible fat from the oxtails. Flour oxtails and brown in vegetable oil in a heavy frying pan or dutch oven. When oxtails are browned, remove and set aside. Cook onions in remaining fat until light brown, stirring frequently. Place onions, oxtails, and remaining ingredients in a large covered casserole or dutch oven. For best results, place the cloves and peppercorns in a tea-ball or cheesecloth bag so you can remove them later. Add carrots and mushrooms after 2 hours. Braise for 3-4 hours, adding water or broth as necessary to keep oxtails 3/4 covered with liquid. Remove from oven when large pieces are fork-tender. Salt to taste. Remove peppercorns, cloves and bay leaves. Skim fat or chill and remove fat. Reheat and serve. Good over egg noodles or rice.