Roman-Style Braised Oxtails
Roman-style braised oxtails are slowly braised with tomatoes, carrots and onions. “Alla vaccinara” is old Roman for butcher style. When properly prepared the oxtails will melt in your mouth and produce a rich silky gravy to pour over your pasta, polenta or mashed potatoes.
You can also remove the meat from the bone and mix it with a little parmesan and ricotta and stuff a few shells or raviolis. It‘s simply delicious. If your looking for another oxtail recipe see my recipe for Oxtail and Barley Soup. It’s a hearty meal to be enjoyed throughout the winter. Don’t forget to serve these braised oxtails with a nice Barolo and some crusty Italian bread. INGREDIENTS 2 to 3 pound of oxtails2 Tbls of extra virgin olive oil1/4 pound of pancetta, chopped1 yellow onion, diced4 carrots, diced5 stalks of celery, chopped4 cloves of garlic, chopped1/4 cup of flat leaf parsley, chopped1 and a half cups of dry red wine 1 15oz can of diced tomatoes1 cup of water2 bay leaf1/2 tsp of salt1/2 tsp of fresh ground black pepperPREPARATION Pre-heat the oven to 350 degrees.Place the oxtails on a cookie sheet and bake for around 30 minutes or until browned.In a large skillet sauté the pancetta for a few minutes.Add the garlic, onions, carrots, celery and parsley and sauté until the onions are slightly translucentAdd the wine and simmer for 1 minute.Add the water, tomatoes and bay leaf.Return the oxtails to the pan.Season with salt and pepperBring to a boil. Reduce the heat, cover and simmer for around 11/2 to 2 hours.Tilt the pan and skim the grease as possible or cool the mixture then refrigerate overnight then remove any grease from the top.NOTE: Don’t forget to remove the bay leaves before serving. Serves 4 people
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