Recipe courtesy of Gino Angelini
Episode: Los Angeles
Save Recipe Print
Total:
3 hr 20 min
Prep:
20 min
Inactive:
20 min
Cook:
2 hr 40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Garnish:

Directions

Preheat oven to 350 degrees F.

In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. Heat mixture until the vegetables start to sweat. Sprinkle oxtails with salt and pepper and add to the vegetable mixture. Add the wine and cook for 10 to 15 minutes or until the wine evaporates. Add the cocoa and vegetable stock. Transfer mixture to a heatproof casserole.

Cover the casserole and bake in the oven slowly for 2 hours.

Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates. Add the tomatoes and cook for 40 minutes with cover on. Check and stir occasionally.

To make the garnish: Place the water in a saucepan and bring to a boil. Clean and cut the carrots and celery into 1/4-inch julienne sticks. Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes. Drain. Saute the vegetables with extra- virgin olive oil, salt, and pepper.

Remove pieces of oxtail from the casserole, and put them in a warming dish. Take the sauce that is left in the casserole dish and pass it through a blender.

To serve: place the oxtail pieces on plates and cover generously with the sauce. On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Braised Monkfish: Coda in Umido

Recipe courtesy of Mario Batali

Risotto alla Valdostana

Recipe courtesy of Chris Young|Chris Young

Bistecca alla Fiorentina

Recipe courtesy of Debi Mazar|Gabriele Corcos

Penne alla Vodka

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword