Oxtails, Roman Style
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 4 lbs oxtails
- salt and pepper
- 2 tablespoons olive oil
- 5 cloves garlic, sliced thin
- 1 cup dry red wine
- 2 cups italian tomato sauce (or your favorite pasta sauce)
- 1 can tomatoes (optional)
directions
- Season oxtails with salt and pepper.
- Heat a 6 quart stove top covered casserole and add the oil and garlic.
- Saute for just a moment and add one third of the meat.
- Brown well on both sides and remove.
- Brown next third and then last third.
- Drain fat from the pot and return all the meat, along with all the other ingredients.
- Cover and simmer until very tender, about 2 1/2 hours.
- You may need to add a bit of water now and then if the mixture dries out.
- I add a can of chopped tomatoes at the end.
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Reviews
-
This was my first time making ox tails. I had about 2 lbs, so I halved the recipe with no problems. I didn't need to add the chopped tomato or water as my sauce was not overly thick. This was rich tasting, and required very little prep, which I liked. Because I used regular tomato sauce, I added a little dried oregano and basil when I added the tomato sauce. I also added quite a bit of salt. I thought the sauce might have been a little thin to serve over pasta, but worked well over my mashed potatoes. I used a chianti for the wine. Thanks for an easy, tasty dinner.
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I have used oxtails many times in preparing my homemade stock but this was a first for me in trying them as a main dish. I thought this dish was very rich and delicious. Simmering for a long time is the key to tender moist meat... I served this over rice. Loved it and loved watching Jeff Smith as a child... Thanks for sharing!
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.