Deviled Oxtails Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Oxtails,
1 cup: Beef broth,
1: Onion, quartered
1: Carrot,
1: Celery stalk,
1 tsp: Salt,
1: Bay leaf,
1/2 cup: Sour cream,
1/4 cup: Mustard, dijon
2 tsp: Worcestershire sauce,
1/4 tsp: Cayenne,
2 cup: Bread crumbs,
4 T: Margarine, melted
Directions:
In a kettle, combine the oxtails, two cups water, the beef broth,
onion, carrot, celery, salt, and bay leaf; bring to a boil and
braise, covered, in a 350 F. oven for 2 1/2 hours. Let the oxtails
cool in the liquid uncovered. Transfer the oxtails with a slotted
spoon to paper towels and pat dry, and trim any excess fat.
In a small bowl, combine the sour cream, mustard, Worcester sauce,
cayenne, salt, and pepper. Have the bread crumbs ready in a dredging
bowl. Spread sour cream mixture over the oxtails, coating them com-
pletely, and dredge in the bread crumbs. Drizzle the margarine over
the oxtails arranged in one layer on a roasting pan and broil under a
preheated broiler about four inches from the heat, turning them, for
15 minutes or until golden brown and crusty.
Submitted By SAM WARING On 02-13-95
Source from luhu.jp
onion, carrot, celery, salt, and bay leaf; bring to a boil and
braise, covered, in a 350 F. oven for 2 1/2 hours. Let the oxtails
cool in the liquid uncovered. Transfer the oxtails with a slotted
spoon to paper towels and pat dry, and trim any excess fat.
In a small bowl, combine the sour cream, mustard, Worcester sauce,
cayenne, salt, and pepper. Have the bread crumbs ready in a dredging
bowl. Spread sour cream mixture over the oxtails, coating them com-
pletely, and dredge in the bread crumbs. Drizzle the margarine over
the oxtails arranged in one layer on a roasting pan and broil under a
preheated broiler about four inches from the heat, turning them, for
15 minutes or until golden brown and crusty.
Submitted By SAM WARING On 02-13-95
Source from luhu.jp