- 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
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.
Recipe courtesy of Catherine Bienik