Recipe - Oxtail Stew

4 pound Oxtails cut into 2"
Lengths
One fourth cup Flour
Salt and pepper
2 tablespoon Salad oil
1 Medium tomato peeled and
Chopped
1 Onion chopped
3 Carrots chopped
2 Turnips chopped
1 Clove garlic crushed
1 Bay leaf
3 cup Beef bouillon
1 cup Port wine
One half teaspoon Pepper
2 Leeks cut or sliced up

Coat meat with flour; sprinkle with salt and pepper. In large skillet or
slowcooking pot with browning unit, brown meat in oil. Drain off excess
fat. Combine browned meat in slowcooking 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