Oxtail Stew With Herbs
|Oxtail||3 Pound, cut into pieces 2 inches long|
|Garlic||1 Clove (5 gm)|
|Lemon juice||2 Tablespoon|
|Dried rosemary||1 Teaspoon|
|Dried marjoram||1 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Drippings/Oil||1⁄2 Cup (8 tbs)|
|Red wine||1 1⁄4 Cup (20 tbs)|
|Stock/Warm water||1 1⁄4 Cup (20 tbs)|
|Tomato paste||3 Tablespoon|
|Paprika pepper||1 Tablespoon|
Lay the pieces of oxtail in a shallow dish.
Crush the garlic.
Mix the salt, garlic, bay leaf, juniper berries, lemon juice, sugar, herbs and brandy, and pour over the meat.
Cover and leave to marinate for 1 hour.
Remove the oxtail pieces, dry with paper towels and coat with the flour.
Heat the drippings or oil in a flameproof casserole.
Add the oxtail pieces and brown quickly.
Mix the wine, stock or water, tomato paste and paprika with the marinade and pour into the casserole.
Bring to the boil, stirring, then cover and simmer for 3-1 hours, until the oxtail is tender.
Serve with noodles and a green salad.