by pierino
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pierino's Notes:
2 pounds
oxtail
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28 ounces
canned tomatoes
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4
celery ribs with leaves
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2
cloves garlic chopped
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2-4
anchovy fillets
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1 cup
white wine
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2-4 tablespoons
superfine flour (Wondra)
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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 the hotline about this step!Remove the oxtail and sweat down the garlic and anchovies. The anchovies really do need to melt.
Ask the hotline about this step!Add 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 the hotline about this step!Return 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 the hotline about this step!It 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 the hotline about this step!You 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!
Kristen is the Senior Editor of food52.
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!