Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Oxtails 1 c Beef broth
1 Onion; quartered 1 Carrot
1 Celery stalk 1 ts Salt
1 Bay leaf 1/2 c Sour cream
1/4 c Mustard, dijon 2 ts Worcestershire sauce
1/4 ts Cayenne 2 c Bread crumbs
4 T Margarine; melted

In a kettle, combine the oxtails, two cups water, the beef broth,
onion, carrot, celery, salt, and bay leaf; bring to a boil and
braise, covered, in a 350 F. oven for 2 1/2 hours. Let the oxtails
cool in the liquid uncovered. Transfer the oxtails with a slotted
spoon to paper towels and pat dry, and trim any excess fat.

In a small bowl, combine the sour cream, mustard, Worcester sauce,
cayenne, salt, and pepper. Have the bread crumbs ready in a dredging
bowl. Spread sour cream mixture over the oxtails, coating them com-
pletely, and dredge in the bread crumbs. Drizzle the margarine over
the oxtails arranged in one layer on a roasting pan and broil under a
preheated broiler about four inches from the heat, turning them, for
15 minutes or until golden brown and crusty.
Submitted By SAM WARING On 02-13-95

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