The oxtails are slow cooked in wine and tomato sauce to incredible tenderness. The meat and rich gravy are served with pasta. Salad and bread are natural accompaniments.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 4 pounds oxtails, cut at the joint
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 1 cup dry red wine
- 2 cups Italian tomato sauce
Preparation:
Season the oxtails with salt and pepper. Heat a 6-quart stove-top covered casserole and add the olive oil and garlic. Saute for just a moment and add one third of the oxtails. Brown well on both sides and remove. Brown the next third and then the last. Drain the fat from the pot and return all of the oxtails, along with the red wine and tomato sauce. 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.Serve the oxtails and sauce with pasta as a main course. Salad and bread will complete a very "old-fashioned" Roman meal. The sauce is so rich you won't believe it!
Yield: 6 to 8 servings
Source: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (William Morrow)
Reprinted with permission.
