RFCJ RECIPE ARCHIVE
Posted by : Peter Aitken KC: Oxtails, Roman Style - meat
This is an incredibly rich and satisfying dish. It just gets better on reheating. Adapted from the Talisman Italian Cookbook by Ada Boni 4 lbs oxtails in 2-3 inch lengths. 2 cups chopped onion 1 cup chopped carrot 4 cloves garlic, chopped 3 TB tomato paste 1-1/2 cups sturdy dry red wine (e.g., Barolo or Rioja) 6 stalks celery cut into 1 inch lengths chopped parsley 1/4 cup cooking oil Salt, pepper, flour Trim the oxtails of excess fat. Sprinkle with salt and pepper and dredge in flour. Heat the oil in a large heavy casserole or dutch over (enamel or cast iron work well). When hot add the oxtails and brown thoroughly, stirring occasionally. Do not skimp on the browning as this adds a lot of flavor. This will take 15-20 minutes. Remove the oxtails from the pan and add the onions, carrots, and garlic. Stir over medium high heat until beginning to brown, 5-10 minutes. Return the meat to the pan and add the wine. Boil until most of the wine is evaporated. Dissolve the tomato paste in 2 cups hot water and add to the pan. Add enough additional hot water to just cover the meat. Bring to the simmer, cover, and place in a 300-325 degree F oven. Regulate heat so that liquid is simmering slowly. Cook for 4-1/2 hours. Remove from oven and skim excess fat from the liquid if required. Add celery, stir, cover, and return to oven for a final 20 minutes. Check seasoning and serve sprinkled with chopped parsley. Peter G. Aitken
