Yield: 1 Servings
|3 \N||Carrots; sliced|
|2 \N||Onions; quartered|
|16 \N||Whole cloves|
|1 cup||Beef stock|
|1 cup||Red wine|
|4 \N||Potatoes; quartered, (I leave the skin on)|
Here's one that I first tried (1973 - Wow!) on my first attempt to impress and woo my wife. Needless to say she was impressed (3 children later!).
This is an easy recipe that you may double or adapt with no problems.
Mix flour, pepper and salt. Coat washed and pat dried oxtails. Place in oven proofed pan and broil to brown for about 6 - 10 minutes. Turn a couple of times. Take out of oven. Drizzle brandy over hot oxtails. Light and set aflame while shaking oxtails until all brandy (alcohol) has been burned.
Transfer oxtails to a large oven proofed pan (I have used the browning pan but have cleaned it of the extra flour mixture). Arrange oxtails in pan.
Insert 2 cloves in each onion piece. Add carrots, potatoes and "cloved" onions. Pour beef stock and wine over the whole mess. Cover with tin foil and bake at 325 for 2 - 21/2 hours. Uncover and cook an additional 30 minutes.
Start your meal by serving each person a half grapefruit (sugar optional) ~- that's what I did back in '73 and see what it got me! :-) and a favourite salad. Any crusty bread works very well as well.
A glass of a good red wine goes wonderfully with this. Enjoy! Posted to TNT Recipes Digest by "John Sousa" <jsousa@...> on May 7, 1998