Recipe of the Week: Oxtail Stew, by G.L.

Ingredients:

• 4 lbs of Oxtails, cut into 2-inch lengths
• 1/4 cup flour
• Salt and pepper
• 2 tbs salad oil
• 1 medium tomato, peeled and chopped
• 1 onion, chopped
• 3 carrots, chopped2 turnips, chopped
• 1 clove garlic, crushed
• 1 bay leaf
• 3 cups beef bouillon
• 1 cup port wine
• 1/2 tsp pepper
• 2 leeks, sliced

Directions:

1. Coat meat with flour and sprinkle with salt and pepper.
2. In a large skillet, brown the meat in oil, then drain off the excess fat.
3. Combine the browned mean in a slow-cooking electric pot with the remaining ingredients.
4. Cover and cook on low for 7 to 9 hours.
5. Remove the bay leaf and oxtails.
6. Cut the meat off of the bones, dice it and return to stew.
7. Let stand for a few minutes then skim excess fat off the top.

Makes 6 to 8 servings.

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