From 'The Frugal Gourmet On Our Immigrant Ancestors'. Okay, not my
ancestors (the Basques) but a delicious dish all the same! It's been years
since I made this but it's on the menu tonight. (I halve the recipe). I
haven't decided on sides to go with it yet.


4 lbs. oxtails, rubbed with salt & freshly ground black pepper
2 Tbs. olive oil
1 c. chopped celery
1 medium yellow onion, peeled and chopped
2 carrots, sliced
3 cloves peeled garlic
2 shallots, peeled and chopped
1 Tbs. chopped parsley
1 Tbs. all-purpose flour
2-1/2 c. beef stock
1-1/2 c. red wine
2 bay leaves
1/2 tsp. dried thyme
salt & pepper to taste

Using a large black frying pan, brown the seasoned oxtails in the oil. You
will need to do this in about 3 batches. Remove the meat to a 6-8 quart
pot. Leave the oil in the frying pan and saute the celery, onion, carrots,
garlic, shallots and parsley. When the onions are clear add the flour and
stir in well. Saute a few minutes longer. Add to the pot with the oxtails
and add the remaining ingredients except the salt & pepper. Simmer
partially covered for 2 hours or until the oxtails are tender. Stir
occasionally. Season with salt & pepper to taste.

Jill

jmcquown wrote:
> From 'The Frugal Gourmet On Our Immigrant Ancestors'. Okay, not my
> ancestors (the Basques) but a delicious dish all the same! It's been
> years since I made this but it's on the menu tonight. (I halve the
> recipe). I haven't decided on sides to go with it yet.
>
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> 2 Tbs. olive oil
> 1 c. chopped celery
> 1 medium yellow onion, peeled and chopped
> 2 carrots, sliced
> 3 cloves peeled garlic
> 2 shallots, peeled and chopped
> 1 Tbs. chopped parsley
> 1 Tbs. all-purpose flour
> 2-1/2 c. beef stock
> 1-1/2 c. red wine
> 2 bay leaves
> 1/2 tsp. dried thyme
> salt & pepper to taste
>
> Using a large black frying pan, brown the seasoned oxtails in the oil.
> You will need to do this in about 3 batches. Remove the meat to a 6-8
> quart pot. Leave the oil in the frying pan and saute the celery, onion,
> carrots, garlic, shallots and parsley. When the onions are clear add
> the flour and stir in well. Saute a few minutes longer. Add to the pot
> with the oxtails and add the remaining ingredients except the salt &
> pepper. Simmer partially covered for 2 hours or until the oxtails are
> tender. Stir occasionally. Season with salt & pepper to taste.
>
> Jill

That sounds yummy. I LOVE oxtails!

--
Jean B.

On Feb 21, 3:48*am, "jmcquown" > wrote:
> From 'The Frugal Gourmet On Our Immigrant Ancestors'. *Okay, not my
> ancestors (the Basques) but a delicious dish all the same! *It's been years
> since I made this but it's on the menu tonight. *(I halve the recipe). *I
> haven't decided on sides to go with it yet.
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> ....[snip recipe]

I had that cookbook once, and enjoyed it. He had good stories about
the various ethnic/national groups he included, making the recipes
interesting even though -- as here -- there doesn't seem to be
anything particularly unusual about them. Are his books still in
print? -aem