December 7, 2011

Keep Your Tail Covered

Don't you just wish that you had more variety to offer at those many dinners where you serve oxtails? Osso buco, and then what? Tonight's recipe gives you an alternative - cover it with breading and fry. And so convenient; after a mere 2 or 3 hours of boiling your oxtail is tender (maybe),  then a little chopping, dipping and frying and voila!. So next time the kids whine, "Oxtails, again?" you can let them know there is a yummy surprise for them this time around! When it's chopped into pieces like this, it's just like a little fried finger!


2 oxtails
3 sprigs parsley, chopped
3 sprigs of thyme
1 bay leaf
Salt and pepper
Dash cayenne pepper
1 egg, beaten
1 cup sifted dry bread crumbs

Wash oxtails and cut into 4" lengths. Cover with boiling water. Add all spices; 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) until brown. Serves 4.

250 Ways to Prepare Meat,  edited by Ruth Berolsheimer, Culinary Arts Institute, 1940

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