Today's recipe OXTAILS COOKED WITH BURGUNDY

Press, Volume CXIV, Issue 33538, 20 May 1974, Page 6

Today's recipe OXTAILS COOKED WITH BURGUNDY

(By CELIA TIMMS)

Oxtails cooked with buri gundy make a rather special meal for a chilly night. If 'served with glazed onions on a large. serving dish the meal looks most irnpresi five.

• For six - generous servings I you will need:—

2 large oxtails 4 medium onions Oil for frying | bottle burgundy I cup good beef stock 1 cup tomato puree \ Bouquet garni Salt and pepper 18 small pickling-size onions 3oz butter 2 teapsoons sugar 1 teaspoon salt

METHOD: I prefer to precook the oxtail the day before, which allows for the skimming off of .the .unavoidable fat content. Cut the tails into 2in lengths. Brown in a little fat, cover barely with water and cook

covered until meat is partly cooked (but not soft). Strain and allow to become cold. Remove fat which will form on top of stock. Heat about a quarter of a cup of oil in a heavy-based pan and .when hot add meat and brown again; pour off oil. Add the four onions finely chopped or grated, the wine, one cup of the stock in which the meat was cooked, tomato puree, bouquet garni and salt and pepper to taste. Cook covered on top of stove 1 for 15 minutes then pour. into casserole, cover and bake for 2 hours at 350 or until meat comes easily off bones. If necessary thicken, the meat liquid before serving. GLAZED ONIONS

Boil peeled onions in salted water for 15 minutes. Drain very thoroughly. Melt butter in pan, add onions then sugar and salt and cook over low heat shaking pan occasionally until onions are lightly coloured and well glazed.