Oxtail Stew - flour

Method

• In a zip-top bag, combine Essence, flour, and salt and pepper.
• Add oxtails, seal bag, and shake to coat.
• In a large Dutch oven over medium heat, add bacon and cook until fat is rendered.
• Remove bacon, using slotted spoon and reserve.
• Increase heat to high.
• Add oxtails and cook until browned on all sides, about 10 minutes.
• Transfer oxtails to plate.
• Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender.
• Mix in tomato paste and thyme.
• Add wine and bring to boil, scraping up any browned bits.
• Boil until liquid is reduced by half.
• Add tomatoes and broth.
• Return oxtails with any juices and bacon to Dutch oven.
• Bring to boil.
• Reduce heat, cover, and simmer until tender, about 2 1/2 hours.
• Uncover and simmer until liquid is slightly thickened, about 30 minutes.
• Serve with homemade Cheddar Drop Biscuits.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons plus 1 teaspoon solid vegetable shortening
• 1/4 cup plus 1 tablespoon milk
• 1 cup shredded Cheddar
• Preheat the oven to 400 degrees F. Lightly oil a pie tin.
• Combine all of the ingredients in a mixing bowl and mix well.
• The dough will be slightly sticky.
• Divide the dough into 4 equal portions and drop into the pie tin.
• Bake for 25 to 30 minutes, or until lightly browned.
• Serve right from the oven.
• Yield: 4 biscuits