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Category: Beef
Prep Time: Cook Time: Total Time:
4 tbsp butter
1 1/2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 Tblsp finely chopped garlic
6-7 lbs Oxtails cut into 8 pieces, each 1 1/2 inches long
Salt and pepper
Flour
1/2 cup olive oil
1 cup good dry white wine
1/2 tsp dried basil and thyme
3/4 cup chicken or beef stock
3 cups drained canned whole tomatoes, coarsely chopped
2 bay leaves
Using a Dutch oven with tight cover, just large enough to snugly hold the oxtails standing up in 1 layer, melt butter over moderate heat and when the foam subsides, add the chopped onions, carrots, celery and garlic. Cook stirring occasionally, for 10-15 minutes, or until the vegetables are lightly colored.
Remove the casserole from the heat. Season the oxtails with salt and pepper, then roll them in flour and shake off excess. In a heavy 10-12 inch skillet, heat 6 tablespoons of olive oil until a haze forms over it.
Brown the oxtails in the oil moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the browned pieces to the Dutch oven and stand them side by side on top of the vegetables.
Preheat the oven to 350 degrees. Now discard almost all of the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup, deglazing pan.
Stir in the beef stock, basil, thyme, tomatoes, parsley and bay leaves and bring to a boil, then pour it all over the oxtails. The liquid should come halfway up the side of the oxtails. Bring to a boil on top of the stove.
Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently 1 hour and 15 minutes.
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OSSO BUCO
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Category: Beef
Prep Time: Cook Time: Total Time:
4 tbsp butter
1 1/2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 Tblsp finely chopped garlic
6-7 lbs Oxtails cut into 8 pieces, each 1 1/2 inches long
Salt and pepper
Flour
1/2 cup olive oil
1 cup good dry white wine
1/2 tsp dried basil and thyme
3/4 cup chicken or beef stock
3 cups drained canned whole tomatoes, coarsely chopped
2 bay leaves
Using a Dutch oven with tight cover, just large enough to snugly hold the oxtails standing up in 1 layer, melt butter over moderate heat and when the foam subsides, add the chopped onions, carrots, celery and garlic. Cook stirring occasionally, for 10-15 minutes, or until the vegetables are lightly colored.
Remove the casserole from the heat. Season the oxtails with salt and pepper, then roll them in flour and shake off excess. In a heavy 10-12 inch skillet, heat 6 tablespoons of olive oil until a haze forms over it.
Brown the oxtails in the oil moderately high heat, 4 or 5 pieces at a time, adding more oil as needed. Transfer the browned pieces to the Dutch oven and stand them side by side on top of the vegetables.
Preheat the oven to 350 degrees. Now discard almost all of the fat from the skillet, leaving just a film on the bottom. Pour in the wine and boil it briskly over high heat until it is reduced to about 1/2 cup, deglazing pan.
Stir in the beef stock, basil, thyme, tomatoes, parsley and bay leaves and bring to a boil, then pour it all over the oxtails. The liquid should come halfway up the side of the oxtails. Bring to a boil on top of the stove.
Cover and bake in the lower third of the oven, basting occasionally and regulating the oven heat to keep the casserole simmering gently 1 hour and 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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