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Oxtail Casserole

Fondue.Chef's picture
  Oxtails 2 , cut in 2-inch lengths
  Butter 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Onions 4 Medium, sliced
  Beef broth 3 Cup (48 tbs)
  Green pepper 1 Medium, chopped
  Tomatoes 2 Cup (32 tbs), peeled and diced
  Dry red wine 1⁄2 Cup (8 tbs)
  Pearl barley 2 Tablespoon
  Salt 1 Teaspoon
  Ground pepper To Taste
  Chopped parsley 2 Tablespoon

Wash and dry oxtails and cut off as much fat as possible.
Heat butter in large skillet and brown oxtails on all sides.
Add garlic and onion and cook until lightly browned.
Transfer to 3-quart casserole.
Add beef broth and wine to skillet and heat and scrape brown crust from skillet.
Pour over meat in casserole.
Add remaining ingredients except parsley.
Cover and bake in a 300° F.oven for 3 hours.
Stir two or three times during baking.
Before serving skim off as much surface fat as possible.
Sprinkle with parsley.

Recipe Summary

Main Dish

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