Ingredients
5 pounds meaty oxtails, trimmed of excess fat
1/4 cup vegetable oil
9 cups beef broth
1 1/2 cups dry red wine
1 can (14- to 16-ounce) tomatoes, including the juice
2 onions, coarsely chopped
2 carrots, coarsely chopped
4 garlic cloves, crushed
1 bay leaf
cups chopped scallion
1/2 cup minced fresh parsley leaves
3 tablespoons fresh lemon juice
1/2 teaspoon black pepper
cup sour cream
1/4 cup mayonnaise
2 tablespoons drained bottled capers, chopped
1 tablespoon Dijon-style mustard
2 teaspoons drained bottled horseradish or to taste
soft-leafed lettuce, for serving
bottled pickled onions and cornichons, for garnish
Description
Foodista
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