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Title: Grilled Oxtails
Yield: 4 Servings

Ingredients

      4 lb oxtails; trim of excess fat
      1    salt and pepper
      2 tb olive oil
      2 c  brown stock; or beef broth
      1    onion; sliced
      1    carrot; sliced
      1 cl garlic; sliced
    1/2 ts thynme
      1    bay leaf
      3 tb butter; melted
  1 1/3 c  stale bread crumbs
    1/2 c  grated parmesan cheese
      2 tb parsley; minced
  2 1/2 ts oregano

Instructions

Sprinkle the trimmed oxtails with salt and pepper and brown them in
the olive oil over high heat in a heavy skillet. Transfer the tails
to a kettle as they are browned.

Deglaze the pan with the stock, stirring in the brown bits clinging
to the bottom and sides, and add it to the kettle with the onion,
carrot, and garlic clove. Add thyme and bay leaf. Bring the liquid
to a boil and simmer the tails, covered, over moderate heat for 3 1/2
hours, or until the meat is very tender.

Transfer the oxtails with a slotted spoon to a large skillet,
reserving the stock for another use, and toss the tails in the melted
butter until they are well-coated. In a bowl, combine the crumbs,
cheese, parsley, and oregano and roll the oxtail in the crumb
mixture. Put them on a rack in the broiler pan and broil under the
preheated broiler 4 inches from the heat. Broil, turning every 2 or 3
minutes, until the crumbs are golden brown.

Gourmet magazine, 11/76

MM format by Dave Sacerdote From: Dave Sacerdote Date: 09 Jun 97
National Cooking Echo Ž

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