Braised OX- Tail

IF ANY OF YOU ARE WONDERING ABOUT THE LITTLE SQUARES THAT SHOW ON SOME OF MY POSTINGS; ORIGINALLY, (MY COOKBOOK PAGES), THEY WERE MY INITIALS. HERE THEY SHOW UP AS THE SQUARES YOU SEE; THEY WERE NOT ILLUSTRATIONS AND ARE NOT LINKS. 


 Braised OX- Tail

Ingredients:

1 oxtail (cut into 2-ins. pieces)

2 Tbsps. flour

2 Tbsp. fat

1 cup hot water

2 small onions, sliced

1 garlic clove, crushed

1 cup tomatoes

1 carrot, diced 

3 bay leaves

1 Tbsp. diced, celery

3 whole cloves

Salt and pepper

Method:

            Brown pieces of oxtail in fat. Add onion, carrot, and celery and cook until brown. Sprinkle with browned flour. Add hot water, tomatoes, bay leaves, cloves, salt, and pepper. Place in casserole and cook in moderate oven (350 F.) until very tender. Serves 5 or 6.

Variation- Use beef stock instead of tomatoes and water, and omit cloves and garlic. Serve with noodles.
©Al (Alex-Alexander)D. Girvan 1995. All rights reserved.