Braised Oxtail
Updated Oct. 12, 2023
- Total Time
- 2 hours 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1large onion, chopped
- 2cloves garlic, minced (green part removed)
- 3carrots, sliced
- 3pounds oxtail, cut in pieces by butcher
- Flour for dredging
- 1cup dry white wine
- 1cup canned Italian tomatoes
- 3strips orange peel
- Coarse salt and freshly ground pepper to taste
- 6stalks celery, chopped
Nutritional analysis per serving (4 servings)
950 calories; 60 grams fat; 23 grams saturated fat; 2 grams trans fat; 29 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 70 grams protein; 1440 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Heat the olive oil in a large casserole. Add the onion and garlic and cook until soft. Add the carrots and brown gently. Remove with a slotted spoon and keep warm.
- Step 2
Wipe the oxtail pieces dry with paper towels. Dredge lightly with the flour and brown in the oil a few at a time, on all sides. Pour off excess fat.
- Step 3
Return the onions to the pan, along with the white wine. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper. Bring to a simmer on top of the stove, cover and place in the oven. Bake for 1½ hours.
- Step 4
Add the celery and continue cooking for 30 minutes or until tender.
- Serve this with boiled or mashed potatoes. This recipe is based on a Roman dish given in Marcella Hazan's "Classic Italian Cooking."
Private Notes
Comments
Superb. I've followed a Craig Claiborne/Pierre Franey NYT oxtail recipe for years but decided to try this; you can't go wrong with Marcella Hazan. I sliced the carrots thin, chopped the celery medium fine, and used a 15-ounce can of diced tomatoes. For the citrus peel, I had cocktail grapefruit on hand, a hybrid with a green skin, which added a lovely depth of flavor. Cooked 40 minutes after adding the celery and the oxtail was nice and tender, served over polenta. I'd definitely make it again.
Didn’t have a casserole dish that could be on top of the stove at our rental so we used our large, cast iron Dutch oven. Worked really well: our 4 year old, our 2 year old and both parents really enjoyed the outcome! Only funny note is that we made this while living in Rome, Italy and it was quite difficult to find ox tail. Anyway, we special ordered it from the butcher and it was quite fresh. There was never excess fat at any point in the browning stage: I had to add a bit more olive oil twice.
This recipe was delicious! We've made a handful of oxtail recipes from NYT cooking and of them all, this was the least overpowering to the palate. We all know oxtail is unctuous but this was lighter than other tomato based recipes which allowed the flavors of the mirepoix to shine. The only comment we would make is that most larger oxtails need a good 2.5-3 hours to really cook down well; when pulled at the 2 hour mark they still had a decent amount of chew. Otherwise amazing, will make again!
Superb. I've followed a Craig Claiborne/Pierre Franey NYT oxtail recipe for years but decided to try this; you can't go wrong with Marcella Hazan. I sliced the carrots thin, chopped the celery medium fine, and used a 15-ounce can of diced tomatoes. For the citrus peel, I had cocktail grapefruit on hand, a hybrid with a green skin, which added a lovely depth of flavor. Cooked 40 minutes after adding the celery and the oxtail was nice and tender, served over polenta. I'd definitely make it again.
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