MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deviled Oxtails
 Categories: Beef, Stew
      Yield: 4 Servings
 
      4 lb Oxtails
      1    Onion; quartered
      1    Celery rib
      1    Bay leaf
    1/4 c  Dijon mustard
    1/4 ts Cayenne
      4 tb Margarine; melted
      1 c  Beef broth
      1    Carrot
      1 ts Salt
    1/2 c  Sour cream
      2 ts Worcestershire sauce
      2 c  Bread crumbs
 
  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 completely, 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.

  From: Sam Waring
  Date: 02-13-95
 
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