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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By soindeep
on July 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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....
By andreacolt
Tigard, Or
on January 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yum! I didn't cut up the oxtails, I browned and cooked them whole. I also only used 2 potatoes and 2 carrots because I only had one package of oxtails and it still turned out awesome! The broth is really delicious.
By elayjay
on December 05, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am making this now but it does not say anywhere about covering the pot when simmering the oxtails and tomatoes or once you add the carrots and potatoes. What did you do???
Read all 9 reviews