4
1-1/2
9
2
1
1/4
6
1
3
1/2
1/3
2
2
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#
#
oz
cl
c
oz
T
c
T
t
T
t
|
Oxtail (1)
Tomatoes
Onion
Garlic
Oregano sprig
Parsley
Watercress
Lime Juice
Stock (2)
Salt
Pepper, black
Oil
Arrowroot
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Prep - (25 min work)
- IF whole, cut OXTAIL int segments at the joints
(usually this has been done before purchase).
- Chop ONION small.
- Crush GARLIC and chop small.
- Scald TOMATOES 1 minute in boiling water. Peel, core and
chop small.
- Strip leaves from OREGANO. Chop PARSLEY small.
Add both to Tomatoes
- Rinse WATERCRESS. Discard excessively large stems and
break up rather coarse.
- Squeeze LIME JUICE.
Run - (4-1/2 hr)
- Arrange Oxtails in a single layer in a pot (a 5 quart works
for 4 pounds). Bring to a boil, then turn to a simmer for 20
minutes. Drain and set aside. Clean the pot.
- In the pot, heat Oil. Stir in Onion and fry stirring
until lightly colored. Stir in Garlic and fry stirring until
aromatic.
- Stir in Tomato mix. Arrange the Oxtails in the pot
as they were, moving vegetables aside. Pour in Stock. Add
more stock or water if necessary to cover the Oxtails by 1 inch
(it will reduce down during simmering).
- Bring back to a boil. Season with Salt and Pepper.
Reduce to a simmer and simmer covered for 3 to 3-1/2 hours, or
until meat is fork tender and comes easily off the bones.
- Remove Oxtails to a heatproof serving Tureen and keep warm.
- Strain the stock, retaining both liquid and solids. Press the
solids to extract as much liquid as possible.
- Defat the liquid using your gravy separator, then combine back
with the solids in a smaller pot.
- Boil down the Sauce until it is about 1/3 the original
and will not overfill your tureen.
- Make a slurry of the Arrowroot and a little water. Stir
into the sauce to thicken it some, but not too much. Stir in the
Lime Juice.
- Scatter the Watercress over the Oxtails, then pour the
sauce over.
- Serve hot (See Note-3).
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