Oxtails Alsatian Style
|Oxtail||6 Pound, cut into 2-inch sections between the vertebrae|
|Ham||1⁄4 Pound, chopped to make about 1/2 cup (125 Milliliter)|
|Lean salt pork||1⁄4 Pound, rind removed and chopped|
|Carrots||3 , chopped|
|Turnips||2 Medium, chopped|
|Onions||2 , sliced|
|Meat stock||6 Cup (96 tbs)|
|Brandy||1⁄3 Cup (5.33 tbs)|
|Butter||4 Tablespoon, melted|
|Fresh bread crumbs||1 Cup (16 tbs)|
Put the pieces of ham and salt pork into a heavy pot and heat until the salt-pork fat melts.
Add the carrots, turnips and onions.
Set the pieces of oxtail on top and cover them completely with the meat stock.
Add the brandy.
Bring the liquid to a boil and skim it.
Cover the pot, put it into a preheated 350° F. [180° C] oven and cook for at least four hours, or until the meat is tender.
Strain the cooking liquid through a fine sieve and remove all the fat.
Pour the liquid over the oxtails and let them stand until nearly cold.
Lift out the oxtails; bone and trim the meat.
Dip the pieces in the melted butter and roll them in the bread crumbs.
Broil them about 6 inches [15 cm.] from the heat source for about 10 minutes on each side, or until golden brown.