BASQUE STEW (yields 8 servings) INGREDIENTS
1 pound oxtails
2 pounds beef stew meat
Oil for braising
2 medium carrots, sliced
1 medium onion, sliced
2 stalks celery, chopped
2 tablespoons flour
2 quarts water
½ head white cabbage, in chunks
3 zucchini, sliced
Salt and pepper to taste DIRECTIONS
Preheat oven to 450 degrees F. Cut oxtails at the joints. Place in oven
roasting pan with beef stew meat and a little oil. Place pan in oven and
brown meat, stirring often. It will cook fast. When meat has browned,
remove from oven. Add carrots, onion, and celery to pan and return to hot
oven for about 10 minutes to allow the vegetables to brown slightly. Stir in
flour. Remove from oven. Add water to pan and simmer covered for about
2 hours or until oxtail joints and meat are tender. Add cabbage and zucchini
and cook another 20 to 25 minutes or until done. Check for seasoning
and add salt and pepper when cabbage and zucchini are added. Serve with
side dishes of carrots, potatoes, and peas.

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