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BRAISED OXTAILS Recipe

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This recipe for BRAISED OXTAILS is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds medium to large oxtails
1 cup all purpose flour
1 Tbs. salt
1/4th. Tbs. ground black pepper
1/2 Tbs. ground thyme
6 slices of center cut bacon cut into 1 inch pieces
1 medium onion, coarsely chopped
3 medium peeled carrots, coarsely chopped
4 ribs celery, coarsely chopped
3 medium potatoes, each chopped into 8 pieces (you can peel them, or leave the skins on them)
4 cups beef broth
1 1/2 cup dry red wine
1 small can tomato paste
2 bay leaves
1/8th. tsp. ground nutmeg
Directions:
Directions:
Dredge oxtails in flour with salt, pepper, and ground thyme. In a Dutch Oven, render bacon and remove from pan. Brown the oxtails on all surfaces being careful not to burn. Once browned, remove oxtails to a plate or bowl and saute the vegetables, except for the potatoes, in the bacon drippings. Add 4 cups of beef stock to the Dutch Oven and return the oxtails and vegetables to the pot. Add the wine, tomato paste, bay leaves and nutmeg. Place the Dutch Oven over medium heat and bring contents to a boil., cover, reduce heat and simmer for 2 1/2 to 3 hours until the meat is very tender, not chewy. Add the potatoes during the last 20 to 25 minutes of cooking. Taste and correct seasoning if needed. Enjoy!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 to 40 minutes
Personal Notes:
Personal Notes:
My great aunt introduced me to this deep Southern dish. Our family would come to her house, and we'd eat and share each other's company on Saturday night, or Sunday. It's good hearty food to be served among those about whom you care.

 

 

 

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