Oxtails, Roman Style Recipe

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.