Yield: 4 servings
|1 \N||Onion; quartered|
|1 \N||Celery stalk|
|1 \N||Bay leaf|
|¼ cup||Mustard, dijon|
|4 tablespoons||Margarine; melted|
|1 cup||Beef broth|
|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