Braised Oxtails And Vegetables
|Oxtail||3 Pound, cut into pieces|
|Onion||1 Medium, chopped|
|Carrots||6 Medium, cut into strips|
|Frozen peas||10 Ounce (1 Package)|
Wash oxtail and dry with paper towel.
Roll oxtail in flour; season with salt and pepper.
Melt fat in heavy skillet.
Brown oxtrail in fat; add small amount of water, bay leaves, peppercorns and onion.
Cover and simmer slowly for about 3 hours and 30 minutes, adding water as it cooks down.
When meat is tender, add carrots, peas and potatoes; cook for about 40 minutes or until done.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water for gravy paste.
Add paste to remaining liquid; stir until thickened.
Season to taste.