|
|
|
2-3 lbs. ox tails
2 tblsp. fat or oil
1 onion, sliced
salt
pepper
1/2 tsp. marjoram
1/2 tsp dried basil
1/2 tsp. thyme
1/2 c. ketchup (or more)
Melt the fat (or warm the oil) in a saucepan and brown the ox
tails thoroughly. Then add the onion and cook until it wilts.
Add the seasonings, ketchup, and a little water to the pan, and
simmer until the tails are very tender (2 or more hours).
This dish is best made a day in advance so that you can skim the
fat before reheating the stew.
Source: Maria Fogelin
|
|
