• 180minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds oxtails, cut at the joint

  2. Salt and freshly ground pepper to taste

  3. 2 tablespoons olive oil

  4. 2 cloves garlic, sliced thin

  5. 1 cup dry red wine

  6. 2 cups Italian tomato sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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!

  3. Yield: 6 to 8 servings Source: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (William Morrow)

  4. Reprinted with permission.


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