4 lb Oxtails
1 Onion; quartered
1 Celery rib
1 Bay leaf
1/4 c Dijon mustard
1/4 ts Cayenne
4 tb Margarine; melted
1 c Beef broth
1 Carrot
1 ts Salt
1/2 c Sour cream
2 ts Worcestershire sauce
2 c Bread crumbs
In a kettle, combine the oxtails, two cups water, the beef broth,
onion, carrot, celery, salt, and bay leaf; bring to a boil and
braise, covered, in a 350°F oven for 2-1/2 hours. Let the oxtails
cool in the liquid uncovered. Transfer the oxtails with a slotted
spoon to paper towels and pat dry, and trim any excess fat.
In a small bowl, combine the sour cream, mustard, Worcester sauce,
cayenne, salt, and pepper. Have the bread crumbs ready in a
dredging bowl. Spread sour cream mixture over the oxtails, coating
them completely, and dredge in the bread crumbs. Drizzle the
margarine over the oxtails arranged in one layer on a roasting pan
and broil under a preheated broiler about four inches from the
heat, turning them, for 15 minutes or until golden brown and
crusty.
