Jovina cooks Italian: Braised Oxtail Roman Style

Roman-Style Braised Oxtail

Serves 4

Ingredients

• 1 tablespoon olive oil
• 2 pounds oxtail, cut into 2-inch sections
• 1 tablespoon salt
• 1 small onion, roughly chopped
• 1/2 carrot, diced
• 2 celery stalks, roughly chopped
• 4 cloves garlic, peeled and halved
• 1/2 cup red wine
• 28 ounces Italian tomatoes, peeled and chopped
• About 3 cups beef stock
• 1 teaspoon freshly ground black pepper
• 4 cloves

Directions

In a heavy-bottom saucepot, heat the olive oil.

Season the oxtail pieces with salt, browning each side of the pieces. Remove; set aside.

Add the onions and a pinch of salt to the pan. Sweat the onions until they are translucent, about 5 minutes.

Add the carrots, cooking until tender, about 5 minutes. Add the celery and garlic. Cook 3 minutes more.

Add the oxtail pieces back to the pot. Deglaze with the wine over high heat, cooking about 2 minutes.

Add the tomatoes; bring to a boil. Continue boiling to cook off some of the tomato water.

Add the beef stock just to cover the meat, then the pepper and cloves.

Bring to a boil. Once it boils, lower the heat to a simmer, cover with a circle of parchment paper, and cook for 4 hours (stirring occasionally).

Once the oxtail is tender, remove the pieces to a serving dish. Cover with aluminum foil; set aside.

Strain the sauce, pressing down on the vegetables to extract all the juices.

Skim all the fat off the top, and pour into a smaller saucepan. Bring to a boil and cook, reducing by 1/4.

Taste for seasoning. Pour the sauce over the oxtail and serve