2 oxtails, cut
2 tbsp flour
2 tbsp vegetable oil
6 cup water
1/2 tsp peppercorns
1/2 tsp juniper berries
2 bay leaves
1 garden thyme
2 garlic cloves
1/2 cup green lentils
3 tsp salt
1 large carrot
1 small turnip
2 onions
2 celery stalks
1 parsley for garnish
A Recipe for
Thick Oxtail & Lentil Stew
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This Recipe for Thick Oxtail & Lentil Stew is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Thick Oxtail & Lentil Stew from the recipe cookbook of Recipes-to-go (Bean)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Roll oxtails in flour, then brown all over in a saucepan in the oil.
Add water and bring to the boil with the lid on. Add peppercorns,
juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower
heat, cover and simmer for 2 hours, skimming off the fat as it rises
to the surface. Add all the vegetables and simmer for another hour.
Sprinkle chopped parsley over each helping. Serve with steaming hot
boiled potatoes.
Serves: 6
Thick Oxtail & Lentil Stew Recipe brought to you by Recipes To-Go