Author Notes
There is almost nothing more sumptuous then a slow cooked tomato sauce that has an oxtail braising in it. This recipe makes a ton of sauce. The raisins in the sauce take it to a whole new level. I have used the rest of this sauce for lasagna or eggplant parmesan. It freezes great, so you can keep enjoying several different ways. —MyCommunalTable
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Ingredients
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1
oxtail, cut in 2 in. pieces, approx. 2.5lbs.
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1/4 cup
olive oil
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1
large onion, finely chopped
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5
gloves of garlic
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3
26oz. tomato puree
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2 cups
red wine
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1 cup
raisins
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1 tablespoon
creole seasoning
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Bunch
oregano & sage, fresh, tied up
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salt & pepper, to taste
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pine nuts, toasted
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parsley, finely chopped
Directions
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In stock pot, heat olive oil over med-high heat. Sear oxtails until brown.
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Add onion, garlic, tomato puree, red wine and raisins. Turn down to a low burner.
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Add creole seasoning and fresh oregano and sage. A little more oregano then sage in that bunch. Simmer for hours. I usually simmer for it about 3-4 hours. Stir occasionally.
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Adjust seasoning with salt and pepper. Serve sauce with a wide noodle and I usually put one tail piece on the plate as well. You will know when it is throughly cooked when the meat is easy to remove from the bone.
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Top with pine nuts and parsley right before serving.
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