This unusual preparation calls for cookng the oxtails until tender, then breading and frying.
Prep Time: 5 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 20 minutes
Ingredients:
- 2 oxtails
- 3 sprigs parsley, chopped
- 3 sprigs thyme
- 1 bay leaf
- Salt and pepper
- Dash cayenne
- 1 egg, beaten
- 1 cup sifted dry bread crumbs
Preparation:
Wash oxtails and cut into 4-inch lengths. Cover with boiling water. Add parsley, thyme, bay leaf, salt, pepper and cayenne; simmer until tails are tender, 2 to 3 hours. Let cool in the stock. Drain meat, dip into egg and roll in crumbs. Fry in hot deep fat (370 degrees F.) until brown.
Yield: 4 servings
Source: Culinary Arts Institute Encyclopedic Cookbook edited by Ruth Berolzheimer (Perigee)
Reprinted with permission.
Yield: 4 servings
Source: Culinary Arts Institute Encyclopedic Cookbook edited by Ruth Berolzheimer (Perigee)
Reprinted with permission.
