Deviled oxtails

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

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