Ingredients
- 2 cups flour
- Salt and pepper
- 6 pounds oxtail, cut into chunks
- 1/4 cup olive oil
- 4 cloves garlic sliced then mashed in salt to puree consistency
- 1 red onion chopped
- 1 cup red wine
- 3 cups crushed tomatoes with juice
- Water, to cover
- 3 bay leaves
- 2 pounds carrots peeled and chopped into large chunks
- 6 pounds potatoes peeled and chopped into large chunks
Directions
In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
To the pot, add the garlic and red onion and sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.
Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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By stacey_2503647
baltimore, MD
on January 04, 2013
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Thought this was great, but it was the first time I ever made or ate oxtails. Aside from halving the recipe, the only change I made was I left the potatoes out and instead made mashed potatoes.
Also let it cool then scraped off the thick layer of fat from the top.
Had I realized how little meat 3 lbs of oxtail actually is, I would've kept it at 6 lbs. A half recipe is enough to feed my husband and I for a couple meals but I was hoping to take some to relatives to try but I was greedy and felt like I couldn't spare any!
By opheliax80
on November 14, 2012
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I changed this recipe in several ways, but it came out delicious! I cut the recipe by a third so I could use just two pounds of oxtail, which came out very tender after cooking for 3.5 hours. I did a mild brine of the meat in salt water, sugar, garlic, and bay leaf for about 12 hours in the refrigerator. I seared it and added some a chopped onion quickly cooked with garlic. I added beef broth, more garlic, bay leaves, cilantro, salt, and pepper (no wine or tomatoes. After 2.5 hours I removed the bay leaves and added celery, carrots, potatoes, and more garlic and stewed for 45 minutes. Added some more cilantro close to the end. Ate it with cornbread, and it was great!
By soindeep
on July 31, 2011
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My boys cleaned their plates and at first they were ewww lol. Same recipe. Browned tails that were pre/cut. Had water.oil.red onions.red potatoes and carrots. In pot pre boiling slow boil too. Added garlic and a little bay leave followed with brown mushroom campbells soup mixture and canned garlic/campbells tomatoes. Cook time was 4.5 hours for the almost fall of the bone meat. It was so good. Put some steaks on the grill and believe it or not the ox-tails were more priceier! Great receipe and as always you can add or deviate from any recipe your own touch. Grand mother Ethel always used to say. Go great with some hot water corn bread yum yum....
Read all 11 reviews