Click for Cookbook LOGIN
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Braised Oxtail Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Braised Oxtail is from Snow Family Recipes, 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 oxtails
Seasoned flour
1½ oz. Beef dripping (or some oil)
2 onions
1 bottle red wine or 1 ½ pint beef stock (wine is best)
1 bouquet garni
Salt and black pepper
2 bay leaves
1 level tablespoon red currant jelly
Peel of half lemon and half orange
¾ lb. Carrots
2 small turnips
1 tablespoon tomato paste
Juice of 1 lemon
6 oz. Mushrooms

GARNISH:
3 level tablespoons chopped parsley
2 level teaspoons grated lemon rind
Directions:
Directions:
Chop the oxtails into 2 in. lengths and coat lightly with the seasoned flour*. Peel and slice the onions.
Melt the dripping or oil in a large sauté pan and fry the oxtails in the hot fat for 5 minutes until they glisten, then transfer to a large oven proof cooking pot. Fry the onions in the residue of the fat, and as soon as they begin to take color add them to the oxtail. Pour the wine or beef stock over the oxtail and onions, put the pot over the heat and bring the wine to the boil. Add the bouquet garni*, salt, pepper, bay leaves, jelly and peel, and simmer on top of the stove for 2 hours, Strain off the liquid into a wide bowl and leave to cool.
Peel and slice the carrots and turnips and add to the oxtail. Spoon as much fat as possible from the cooled liquid, (if it is thoroughly cold, the fat will have settled in a layer on top and can easily be lifted off). Pour the liquid over the oxtail . Add the lemon juice and tomato paste, bring the boil and immediately place on the lowest shelf of the oven, heated to 275°F ; cook for 2½ hours. Add the trimmed and sliced mushrooms* to the dish for the last 10 minutes. This should cook down until almost all liquid is gone.
Serve sprinkled with parsley mixed with the lemon peel.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min. prep. 5 hrs. cooking
Personal Notes:
Personal Notes:
I first ate braised oxtail at the Wool Growers in Bakersfield...they wouldn't give me the recipe so I went on the search and finally found one that sounded like what I had tasted. This is a good "nothing else to do on a cold day" recipe but I guarantee you will love the end result.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

912W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!