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Oxtails Elisabetta




Source of Recipe


Rocky Mountain News


Recipe Introduction


Oxtails with Red Sauce


List of Ingredients




5 pounds oxtails
Flour, salt and pepper
3 tablespoons olive oil
1 cup onion, finely chopped
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon anise seed
1 tablespoon dried basil
2 tablespoons dried parsley
2 tablespoons either Romano or Parmesan cheese
2 (29-ounce) cans tomato sauce
1 (14 ½-ounce) can diced tomatoes
1 cup Burgundy wine



Recipe



• Season the oxtails with salt and ground pepper, then roll them in flour and brush off the excess.

• In a large, deep saucepan, add the olive oil and onion and brown the oxtails on all sides over medium-high heat.

• While browning, add the garlic powder, oregano, anise seed, dried basil, dried parsley and either Romano or Parmesan cheese. Stir oxtails gently so all the spices can mix in the meat.

• Add the tomato sauce, diced tomatoes and 1 ½ cups cold water.

• Simmer on low-medium heat on the stove top, stirring frequently for 2 ½ hours.

• During the last hour of simmering, add the Burgundy wine. Serve the oxtails on a large platter, garnished with fresh parsley.

• Serve with your choice of pasta or polenta, along with the sauce in a large bowl.

• To complement the meal, serve a tossed salad and garlic toast.

- Joann Capra-Anderson

Note: Oxtails are beef. They're used a lot in soups for flavor and are available at the grocery stores.

Serves 6.