Oxtail Stew

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Oxtail Stew Ingredients

4 lb Oxtails -- cut into 2"	3 Carrots -- chopped
Lengths	2 Turnips -- chopped
1/4 c Flour	1 Clove garlic -- crushed
Salt and pepper	1 Bay leaf
2 tb Salad oil	3 c Beef bouillon
1 Medium tomato -- peeled and	1 c Port wine
Chopped	1/2 ts Pepper
1 Onion -- chopped	2 Leeks -- sliced

Instructions for Oxtail Stew

Coat meat with flour; sprinkle with salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients. cover and cook on low for 7 to 9 hours. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. Let stand a few minutes; skip excess fat off top. If time permits, refrigerate stew; skim off excess cold fat and then reheat stew at serving time. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeefCuisine: Uncategorized

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