Ox Tails à la Tartare
3 Oxtails
1.1lt (2 pints) Stock
170-225g (6-8oz) Breadcrumbs
2 Eggs
1 Bouquet Sweet Herbs
Parsley
Salt and Pepper
Cut the tails in 10cm (4 inch) pieces and boil in the stock and herbs.
Allow to simmer two hours.
Remove, drain and cool.
When cold, dip into the beaten eggs and in breadcrumbs.
Deep fry until a golden brown.
Have Tartare sauce spread on the centre of a cold dish and arrange the oxtails on this.
Garnish with parsley and serve.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved