Braised oxtail

Braised oxtail

By
From
Modern Italian Food
Serves
4-5
Photographer
Earl Carter

I love this recipe because it goes well either with pasta or mashed potato. A savvy cook will know that oxtail is economical, easy to cook and full of flavour.

Ingredients

Quantity Ingredient
1kg oxtail, cut into pieces
olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stick celery, chopped
2 garlic cloves, peeled and chopped
1 glass red wine
small piece orange peel
400g tinned tomatoes
salt and pepper
500g pasta
freshly grated parmigiano or romano
flat-leaf parsley, chopped

Method

  1. Blanch the oxtail in boiling water. Heat the olive oil in a large casserole and sauté the vegetables and garlic until they soften and brown. Add the blanched oxtail, followed by the wine.
  2. Simmer for a few minutes to evaporate. Add the orange peel and tomatoes and season with salt and pepper. Cover the pan and simmer on a very low heat for 2–3 hours, or until the meat is falling off the bone. If the meat looks like it is drying out, add a little hot stock or water.
  3. When ready to serve, cook the pasta in plenty of boiling salted water until al dente. Drain and serve with the oxtail, a handful of grated cheese, a little chopped parsley and with a big salad on the side.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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