Greg
Greg's braised oxtail
Greg's home page
Cooking main page
Recipe index
Greg's diary
Copyright info
Google

Ingredients

quantity       ingredient       step
1 kg       ox tail, in pieces       2
      flour       2
      oil for frying       2
50 ml       cognac       3
125 g       onion       4
175 g       carrot       4
200 ml       red wine       5
400 ml       water       6
7 g       stock cube       6
9 g       salt       6
15 g       garlic       6
      bay leaf       6
      sprig of thyme       6

Preparation

  1. Warm the oven to 180°.

  2. Roll the pieces of ox tail in flour and fry in oil until brown.

  3. Move to a cast-iron casserole and add cognac. Alexander recommends flambéing, but that seems a waste to me.

  4. Chop the onions and carrots into small cubes and fry in oil.

  5. Add red wine and bring to the boil.

  6. Pour onion and carrot mixture into the casserole. Add water, stock powder, salt, garlic, bay leaf and thyme, mix well and bring to the boil.

  7. Place in the oven and simmer for about 4 hours. Allow to cool, place in the fridge overnight and then remove the accumulated fat.


Cooking home page Recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: oxtail.php,v 1.2 2013/01/01 23:25:12 grog Exp $