Oxtailsromanstyle Recipes

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

Steps:

• Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
• Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
• Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Steps:

• Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
• Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
• Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
• After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
• Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.

Steps:

• Season oxtails with salt and pepper.
• Heat a 6 quart stove top covered casserole and add the oil and garlic.
• Saute for just a moment and add one third of the meat.
• Brown well on both sides and remove.
• Brown next third and then last third.
• Drain fat from the pot and return all the meat, along with all the other ingredients.
• Cover and simmer until very tender, about 2 1/2 hours.
• You may need to add a bit of water now and then if the mixture dries out.
• I add a can of chopped tomatoes at the end.

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the olive oil. Pat the oxtail dry and add to the pan only as many pieces as will fit comfortably in a single layer. Brown the pieces well on all sides, about 10 minutes per batch. Transfer the pieces to a plate. 2 Add the onion and cook, stirring occasionally, until golden. Stir in the garlic and cook 1 minute more. Stir in the wine, scraping the bottom of the pan. 3 Return the oxtail to the pan. Add the tomatoes, cloves, salt and pepper to taste, and water. Cover the pan and bring the liquid to a simmer. Reduce the heat and cook, stirring occasionally, until the meat is tender and coming away from the bones, about 3 hours. 4 Meanwhile, bring a large saucepan of water to a boil. Add the celery and cook 1 minute. Drain well. 5 Stir the chocolate into the pan with the oxtails. Add the celery, pine nuts, and raisins. Bring to a simmer. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.