by pierino
View
my 100 recipes »
pierino's Notes:
2 pounds oxtail Ask a question about this ingredient
28 ounces canned tomatoes Ask a question about this ingredient
4 celery ribs with leaves Ask a question about this ingredient
2 cloves garlic chopped Ask a question about this ingredient
2-4 anchovy fillets Ask a question about this ingredient
1 cup white wine Ask a question about this ingredient
2-4 tablespoons superfine flour (Wondra) Ask a question about this ingredient
In a large dutch oven heat up your olive oil until it shimmers. Meanwhile dredge the oxtail pieces in flour. Brown the pieces in batches.
Ask a question about this stepRemove the oxtail and sweat down the garlic and anchovies. The anchovies really do need to melt.
Ask a question about this stepAdd the white wine and the celery (Rome loves celery). You have given the celery a coarse chop, right? If not, do so now. Don't lose those leaves. Stir, stir with a wooden or silicone spoon..
Ask a question about this stepReturn the ox tails to the pot and add the tomatoes and bay leaf. Bring this to a simmer. Season with salt and pepper and cover.
Ask a question about this stepIt will take about 3 to 4 hours on a low simmer for the ox tail to cook completely. You want it to melt off of the bone. The connective tissues should break down and enhance your sauce. Be patient because it matters. You will be rewarded with an aromatized kitchen and delicious food.
Ask a question about this stepYou could call it a "french" oven as well, but cast iron (maybe enameled) with an oval or round shape, with a lid. Say, Staub or Le Creuset, or Lodge or....I use one as a "gumbo pot" and it doubles for deep frying.
Ok, so it's a Le Creuset pot right. And it's cooked on the gas burner, not in the oven, is that it?! Sometimes I get so lost with some terminology you use in the States, not even mentioning the ounces and cups!
Oxtail is one of my favorite dishes. I make it a few times through the winter for a hearty, satisfying meal and am always sad to eat the last bit. The recipe I use isn't mine - it's one we had in culinary school - so I'm not posting for the contest, but will definitely keep your recipe in mind when I make them next. I've never included anchovies in my renditions but looks like an interesting flavor addition. Thanks for posting!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Pierino, what is a dutch oven? And please, don't put an end to your tail, the recipe is delicious! And yes, oxtail does take a long time to cook, but so little to eat. I still have some of mine left to eat tomorrow Yes!