Saturday, September 29, 2012

Oxtails-Part 2

Here are the braised oxtails,ready to be coated with Dijon mustard, then rolled into Panko crumbs.

And here are the oxtails after 2 minutes beneath the broiler-

Left with the braising liquid, I decided to make soup! I added a few sprinkles of Herbs de Provence and a 15 ounce can of Cannellini beans. Delicious.

This recipe should serve two or three. And you may find it best to eat the oxtails with your hands, as you would fried chicken.

1 comment:

Out on the prairie said...

My mom used to fuix these, I used them to make a wonderful stock always. this sounds very tasty