You may also like
Categories:
oxtail oleo onions carrots celery clove garlic black pepper salt water bay leaves thyme condensed beef broth red Burgundy carrots potatoes frozen peas flour
Viewed: 64 - Published at: 8 years agoIngredients
- 4 lb. oxtail
- 1/2 c. oleo
- 1 c. chopped onions
- 1 c. chopped carrots
- 1 c. chopped celery
- 1 clove garlic, crushed
- 1/4 tsp. whole black pepper
- 2 tsp. salt
- 2 c. water plus 1/2 c. water
- 2 bay leaves
- 1 tsp. dried thyme leaves
- 2 c. (10 oz.) condensed beef broth (undiluted)
- 1 c. red Burgundy
- 8 carrots, cut small
- 12 new potatoes
- 1 pkg. frozen peas
- 1/2 c. flour
Method
- Day Before:
- Wash oxtail and dry.
- Brown in hot butter.
- Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
- Add oxtail, beef broth and 2 cups water.
- Boil.
- Reduce heat and simmer over low heat until oxtail is tender.
- Remove from heat; stir in Burgundy.
- Cool.
- Refrigerate overnight.
