Uploaded September 2017 | Updated September 2026, 2 weeks ago
Oxtail Casserole
(Made in a 12” Camp Oven)
Ingredients:
2 oxtails, cut at the joint
flour
¼ cup salad oil
1 small onion, sliced
1 clove garlic, minced
1 #2 ½ can tomatoes (3 ½ cups)
4 medium sized carrots, sliced
½ bay leaf
1 tsp. celery salt
½ tsp. sage
¼ cup sherry
Directions:
1. Wash & pat dry oxtail pieces, roll in flour & sauté in oil until well browned in a large skillet & remove meat to a camp oven.
2. Sauté onion & garlic in the oil until nicely browned & add mixture to the oxtails.
3. Add tomatoes & hot water until camp oven is two-thirds full.
4. Cover & bake at 375°F for 2 hours. (10 briquettes under oven, 18 briquettes on lid)
5. Add carrots & seasonings, bake for 1 hour longer.
6. Before serving, add sherry.
7. Casserole will be soupy, thicken the gravy with a flour-water paste, if desired.
8. Enjoy!!!
Oxtail Casserole
(Made in a 12” Camp Oven)
Ingredients:
2 oxtails, cut at the joint
flour
¼ cup salad oil
1 small onion, sliced
1 clove garlic, minced
1 #2 ½ can tomatoes (3 ½ cups)
4 medium sized carrots, sliced
½ bay leaf
1 tsp. celery salt
½ tsp. sage
¼ cup sherry
Directions:
1. Wash & pat dry oxtail pieces, roll in flour & sauté in oil until well browned in a large skillet & remove meat to a camp oven.
2. Sauté onion & garlic in the oil until nicely browned & add mixture to the oxtails.
3. Add tomatoes & hot water until camp oven is two-thirds full.
4. Cover & bake at 375°F for 2 hours. (10 briquettes under oven, 18 briquettes on lid)
5. Add carrots & seasonings, bake for 1 hour longer.
6. Before serving, add sherry.
7. Casserole will be soupy, thicken the gravy with a flour-water paste, if desired.
8. Enjoy!!!
