either goat or oxtails made with a moroccan twist. I think the recipe calls for molassas and dark beer. I've seen it on Y/A and I thought I copied it or saved it. But now that I want it, I cannot find it! Help! Please and Thank you
Rae B
Favorite Answer
Please look at site below.
Hope this helps.
scentsnflavors
BRAISED OXTAILS DINNER
2 oxtails, whole, cut at joint
1 qt. burgundy wine
2 qts. stock or consomme
1 qt. water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp. cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery
Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination.
After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.
BEURE MANIE:
1/2 stick butter and flour
Melt butter over low flame. Stir in flour until mixture is thick.
Makes 6-8.
Adam D
I'm not sure what flavors they use, but braised Oxtail in a dry red wine is fantastic.