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Ingredients
- 2 x Oxtails
- 4 Tbsp. Flour
- 1 tsp Pepper
- 1 tsp Salt
- 3 Tbsp. Brandy
- 3 x Carrots, sliced
- 2 x Onions, quartered
- 16 whl cloves
- 1 c. Beef stock
- 1 c. Red wine
- 4 x Potatoes, quartered, (I leave the skin on)
Directions
- Here's one which I first tried (1973 - Wow!) on my first attempt to impress and woo my wife. Needless to say she was impressed (3 children later!). This is an easy recipe which you may double or possibly adapt with no problems.
- Mix flour, pepper and salt. Coat washed and pat dry oxtails. Place in oven proofed pan and broil to brown for about 6 - 10 min. Turn a couple of times. Take out of oven. Drizzle brandy over warm oxtails. Light and set aflame while shaking oxtails till all brandy (alcohol) has been burned.
- Transfer oxtails to a large oven proofed pan (I have used the browning pan but have cleaned it of the extra flour mix). Arrange oxtails in pan.
- Insert 2 cloves in each onion piece. Add in carrots, potatoes and "cloved"
- onions. Pour beef stock and wine over the whole mess. Cover with tin foil and bake at 325 for 2 - 21/2 hrs. Uncover and cook an additional 30 min.
- Start your meal by serving each person a half grapefruit (sugar optional)
- which's what I did back in '73 and see what it got me!
- ) and a favourite salad. Any crusty bread works very well as well.
- A glass of a good red wine goes wonderfully with this. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1564g | |
| Calories 1096 | |
| Calories from Fat 31 | 3% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3297mg | 137% |
| Potassium 4078mg | 117% |
| Total Carbs 182.07g | 49% |
| Dietary Fiber 26.1g | 87% |
| Sugars 22.85g | 15% |
| Protein 23.44g | 38% |
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