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Oxtails with Bulgur

The original recipe came from Rodale's cookbook, one of my favorites. This recipe is healthy and really delicious. Our friend Patsy ranks it among her top ten.





List of Ingredients



• 2 pounds oxtails
  
• 2 onions, chopped coarsely
  
• 2 carrots, chopped
  
• 2 ribs celery, chopped
  
• 2 more onions, carrots, and celery, all chopped
  
• 1-2 cloves garlic, minced
  
• 3 cans tomatoes, at least two of which should have chiles
  
• 1/4 cup parsley
  
• 1 teaspoon basil
  
• 1/2 teaspoon marjoram
  
• 1/2 teaspoon lemon zest
  
• juice of 1 lemon
  
• 1 1/2 cups bulgur
  






Instructions



1. Roast oxtails in a large baking pan at 425 degrees for 1 to 1 1/2 hours. Remove from oven and turn into a large soup pot. Be sure to scrape up the drippings and add to the pot. Cover with water and add the coarsely chopped onions, carrots, and celery. Simmer for at least 4 hours or overnight.
   
2. Remove oxtails. Cool and remove meat from bones carefully discarding all visible fat. Reserve.
   
3. Drain vegetables and process into a puree. Reserve for "gravy" on another occasion. Reserve all but 3 cups broth for other uses.
   
4. Heat the 3 cups broth. Stir in the bulgur.
   
5. "Sweat" the remaining onions, celery, carrot and garlic until soft.
   
6. Combine meat, broth with bulgur, vegetables, and remaining ingredients in a large baking dish that has been sprayed with oil.
   
7. Bake at 350 degrees for 40 minutes or until almost all liquid has been absorbed.
   






Final Comments


This freezes well and reheats in the microwave. This recipe makes a large amount and may be cut in half for fewer leftovers. We, however, like this for breakfast. Leftovers aren't a problem.