TASTY
BEEF RECIPE DISHES
OXTAIL STEW
RECIPE
2
Oxtails
2
large carrots
1/2-cup
flour
4
cups water
Salt,
pepper
3
beef stock cubes
3
tablespoons oil
Parsley
2
medium onions
1
Bay leaf
30
g (1 oz.) butter
Wash
tails and cut into pieces, toss in flour seasoned with salt and pepper.
Heat
oil in large pan, brown the meat well and remove from pan.
Peel
and thinly slice onions then brown lightly in pan, add butter and sliced
carrots then sauté for 5 minutes.
Add
water, crumbled stock cubes, a few sprigs of parsley and bay leaf.
Bring
to the boil while stirring and return the meat to pan.
Reduce the heat, cover and simmer for 2 hours.
Allow
to cool and skim off the fat.
Cool,
then refrigerate for several hours or overnight.
Remove
fat that will have set firmly at top.
Simmer
for a further 1-hour. Remove the Bay leaf.
Serves
4.
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