6-8 'tails
1 large yellow onion, large dice
2 celery stalks, medium dice
2 carrots, medium dice
2 regular cans crushed tomatoes
1/2 cup red wine, plus more for drinking (^o^)
3 tbsp tomato paste
1 tbsp red wine vinegar
1 bay leaf
1/2 tsp dried thyme
2 sprigs rosemary, 1/4 tsp dried
3 dashes worcestershire sauce
5 dashes tabasco sauce
2 tbsp vegetable oil
water, as needed
In a large pan, heat to medium high for 5 minutes dry. Season oxtails heavily with salt and pepper. Add oil to pan, swirl to coat. Add oxtails. sear off for 2 minutes on each, they should be dark brown. Remove oxtails, set aside on a plate. Add vegetables. Season with a pinch a salt. Saute for 10 minutes. Add tomato paste, cook off for 2 minutes, add wine, reduce until thickened, about 1 minute. Add vegetables to crock pot. Add oxtails on top. Add herbs, worcestershire sauce, tabasco sauce, crushed tomatoes, and enough water to almost cover oxtails, and cover on medium for 8 hours. When ready to eat, tip in the vinegar and stir vigorously. This last step may be the most important. Season with salt and pepper, if needed. Serve with Parmigiano Reggiano Mashed Potatoes or Polenta.
1 Comment
6-8 'tails
1 large yellow onion, large dice
2 celery stalks, medium dice
2 carrots, medium dice
2 regular cans crushed tomatoes
1/2 cup red wine, plus more for drinking (^o^)
3 tbsp tomato paste
1 tbsp red wine vinegar
1 bay leaf
1/2 tsp dried thyme
2 sprigs rosemary, 1/4 tsp dried
3 dashes worcestershire sauce
5 dashes tabasco sauce
2 tbsp vegetable oil
water, as needed
In a large pan, heat to medium high for 5 minutes dry. Season oxtails heavily with salt and pepper. Add oil to pan, swirl to coat. Add oxtails. sear off for 2 minutes on each, they should be dark brown. Remove oxtails, set aside on a plate. Add vegetables. Season with a pinch a salt. Saute for 10 minutes. Add tomato paste, cook off for 2 minutes, add wine, reduce until thickened, about 1 minute. Add vegetables to crock pot. Add oxtails on top. Add herbs, worcestershire sauce, tabasco sauce, crushed tomatoes, and enough water to almost cover oxtails, and cover on medium for 8 hours. When ready to eat, tip in the vinegar and stir vigorously. This last step may be the most important. Season with salt and pepper, if needed. Serve with Parmigiano Reggiano Mashed Potatoes or Polenta.