Ox Tails made in the Roman manner. This is good dish, especially on a rainy day. It makes the house smell fabulous, so you don't mind being in the house on a cold, rainy day.
Yield: 6 Ready in 5 hours
22 people trying soon
|2 tablespoonolive oil|
|4 clovesGarlic; chopped|
|1/2 Onion; chopped|
|2 stalksCelery; chopped|
|2 Carrot; chopped|
|2 tablespoonFresh Oregano; chopped|
|2 tablespoonFresh dill; chopped|
|1 tablespoonFresh Basil; chopped|
|1/2 teaspoonFresh rosemary; chopped|
|1/2 teaspoonFresh Thyme; chopped|
|1 glassRed wine|
|28 ouncesCanned Tomatoes; large can, chopped|
|1 small canTomato paste|
|1 teaspoonWorcestershire Sauce|
|1 tablespoonArmenian Red Pepper Sauce|
|1/4 teaspoonSea salt; to taste|
|1/2 teaspoonFreshly ground pepper; to taste|
|1/2 Onion; large pieces|
|10 Baby carrots|
Ox Tails Preparation
Heat olive oil in large dutch oven. Add chopped aromatic vegetables, and saute until the onions are translucent and fragrant. Add ox tails and brown on all sides. This should take about 15-20 minutes.
When the tails are browned, add the fresh herbs, wine, tomato paste and tomatoes. Stir so that the tails are all covered, and cover the pot and cook for at least three hours on low heat.
Taste for seasoning, then add worcestershire, salt and pepper. Add the onion pieces and baby carrots and continue to cook another hour and a half to two hours.
Serve with penne pasta.
Even better the next day!
If you cannot find Armenian Red Pepper sauce, then you could substitute puree of roasted red paprika pepper, or in a pinch puree of roasted red pepper. The Tukas brand of pepper sauce is best, in my opinion.
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