Oxtails Romana

12 ingredients
2 steps

Ingredients

  • 3 to 5 lb. oxtails
  • 3/4 to 1 c. onion, finely chopped
  • 3/4 to 1 c. celery, finely chopped
  • 1/2 tsp. rosemary
  • 1/4 tsp. oregano
  • 1/2 tsp. thyme
  • 3 to 5 c. water
  • 1 to 1 1/2 c. dry vermouth
  • 2 c. artichoke hearts
  • 1 c. sliced mushrooms
  • 3/4 c. pimento-stuffed olives, halved
  • salt and pepper to taste

Directions

  1. 1
    Brown oxtails in 1 tablespoon oil (they will make more as they brown), using ovenproof Dutch oven or other large pot that has a cover.
  2. 2
    Turn oxtails with tongs until nicely browned on all sides.

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