Title: Oxtail Stew
Categories: Beef
Yield: 7 Servings

4 lb Oxtails -- cut into 2"
Lengths
1/4 c Flour
Salt and pepper
2 tb 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 c Beef bouillon
1 c Port wine
1/2 ts Pepper
2 Leeks -- sliced

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