Braised Oxtail

Name: Braised Oxtail
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced (green part removed); 3 carrots, sliced; 3 pounds oxtail, cut in pieces by butcher; Flour for dredging; 1 cup dry white wine; 1 cup canned Italian tomatoes; 3 strips orange peel; Coarse salt and freshly ground pepper to taste; 6 stalks celery, chopped

11 ingredients

13 steps

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced (green part removed)
3 carrots, sliced
3 pounds oxtail, cut in pieces by butcher
Flour for dredging
1 cup dry white wine
1 cup canned Italian tomatoes
3 strips orange peel
Coarse salt and freshly ground pepper to taste
6 stalks celery, chopped

Directions

1

Preheat oven to 350 degrees.
2

Heat the olive oil in a large casserole.
3

Add the onion and garlic and cook until soft.
4

Add the carrots and brown gently.
5

Remove with a slotted spoon and keep warm.
6

Wipe the oxtail pieces dry with paper towels.
7

Dredge lightly with the flour and brown in the oil a few at a time, on all sides.
8

Pour off excess fat.
9

Return the onions to the pan, along with the white wine.
10

Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper.
11

Bring to a simmer on top of the stove, cover and place in the oven.
12

Bake for 1 1/2 hours.
13

Add the celery and continue cooking for 30 minutes or until tender.