Cossack Ox-Tail Stew

6 Servings

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Cossack Ox-Tail Stew Ingredients

5 lb Oxtails	2 c Burgundy wine
1/4 c Ham smoked and chopped	2 c Stewed tomatos chopped
2 ea Onions large chopped coarse	1 1/4 c Beef broth
2 ea Garlic cloves minced	Salt to taste
1/3 c Tomato paste	1 tb Peppercorns
1 c Potato diced 1/2-inch	2 tb Parsley fresh chopped

Instructions for Cossack Ox-Tail Stew

Mix flour, salt & pepper, and paprika. dredge the ox-tails in this mixture. Take 2 tablespoons of bacon grease and heat in a large Dutch oven. Cook the ox-tails in this until they are browned on all sides. Remove ox-tails and drain. Cook onion & garlic, reduce heat to medium, and cook for 7-9 minutes. Add parsley & tomato paste cook for 1 minute more, add wine, stir well, add broth, stir well, add ox-tails, bering to abouil, reduce heat to low and cook cvered for 2 hours. Remove cover, stir, and cook until liquid is thickened. ORIGIN: Dr. Dmitry Boranchik, Zhitomir-Ukraine, circa 1999 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #9 by docdonald@worldnet.att.net on Feb 28, 1999

Main Ingredient: PorkCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Beef

Garlic

Ham

Onion

Parsley

Peppercorn

Potato

Salt

Tomato

Ukrainian Ethnic Meat Main dishes Stew Corn Onion Parsley Potato Garlic Tomato Wine Ham Pork Dinner

for flavor and categorization

I liked the fact that someone tried to post a receipe on ox tail stew. However, the receipe lacked proper instructions. Ingredients listed were not put into the given instructions, therefore leaving me to assume when and what would be added without making a fiasco of the entire meal. If there is a revised version I would like to see it posted on Big Oven with a deletion the one I tried to make in my kitchen. The ORIGIN states, a doctor posted this receipe. I am disappointed to see the amount of errors in spelling, ingredients and instructions on how to properly make this meal.