Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Oxtails |
| 1 \N | Onion; quartered |
| 1 \N | Celery stalk |
| 1 \N | Bay leaf |
| ¼ cup | Mustard, dijon |
| ¼ teaspoon | Cayenne |
| 4 tablespoons | Margarine; melted |
| 1 cup | Beef broth |
| 1 \N | Carrot |
| 1 teaspoon | Salt |
| ½ cup | Sour cream |
| 2 teaspoons | Worcestershire sauce |
| 2 cups | Bread crumbs |
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 2½ 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