Oxtails
Ox Tails made in the Roman manner. This is good dish, especially on a rainy day. It makes the house smell fabulous, so you don't mind being in the house on a cold, rainy day.
Ingredients
- 2 tablespoon Olive oil
- 4 cloves Garlic chopped
- 1/2 Onion chopped
- 2 stalks Celery chopped
- 2 Carrot chopped
- 6 sections Ox Tail
- 2 tablespoon Fresh oregano chopped
- 2 tablespoon Fresh dill chopped
- 1 tablespoon Fresh basil chopped
- 1/2 teaspoon Fresh rosemary chopped
- 1/2 teaspoon Fresh thyme chopped
- 1 glass Red Wine
- 28 ounces Chopped Tomatoes large can
- 1 Tomato paste small can
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Armenian Red Pepper Sauce
- 1/4 teaspoon Sea salt to taste
- 1/2 teaspoon Freshly ground pepper to taste
- 1/2 Onion large pieces
- 10 Baby carrots
Instructions
- Heat olive oil in large dutch oven. Add chopped aromatic vegetables, and saute until the onions are translucent and fragrant. Add ox tails and brown on all sides. This should take about 15-20 minutes.
- When the tails are browned, add the fresh herbs, wine, tomato paste and tomatoes. Stir so that the tails are all covered, and cover the pot and cook for at least three hours on low heat.
- Taste for seasoning, then add worcestershire, salt and pepper. Add the onion pieces and baby carrots and continue to cook another hour and a half to two hours.
- Serve with penne pasta.
Even better the next day!
A variation on this recipe is also hosted on BigOven.com as recipe number 165252.
Cuisinart Classic Nonstick Cookware Collection
