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Oxtail Sauce

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

To peel and seed a tomato: This quick and easy technique is the surest way of peeling tomatoes without having to blanch them in boiling water. Cut the tomato into quarters lenthwise and place them skin side down on your cutting board, then run a sharp paring knife just above the skin of the tomato, seperating flesh from skin. Give the tomato section a gentle squeeze over a bowl to get rid of most of the seeds and the jelly that holds them in place.

Cooking Methodsauteeing

CostModerate

Moderate

Total Timehalf-day

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Moodadventurous

Taste and Texturemeaty, rich, savory

Type of Dishpasta sauce, sauces

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds meaty oxtail pieces
  • 3 celery ribs with leaves, chopped fine
  • 1 medium yellow onion, chopped fine
  • 1 garlic clove, chopped fine
  • 5 stems fresh thyme or 1 teaspoon dried
  • 1/2 cup white wine
  • 3 cups Beef Broth
  • 6 ripe plum tomatoes, peeled, seeded, and crushed (see Notes), or 6 canned plum tomatoes, drained and crushed (about 1½ cups)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 5 to 6 cremini mushrooms

Instructions

Heat the oil in a medium pot over medium heat. Add the oxtail pieces in one layer and do not stir until the undersides are golden brown, about 10 minutes. Turn them over and brown the other sides, about 8 minutes longer. Using tongs, move the oxtail to a bowl, leaving behind the oily fat. Add the celery, onion, garlic, and thyme to the pot and cook, stirring occasionally, until the onion is soft, about 4 minutes. Pour in the wine and scrape up any sticky bits from the bottom of the pot with a wooden spoon.

Return the oxtail pieces and any drippings to the pot. Pour in the broth. Mix in the tomatoes, salt, and pepper. Cover, reduce the heat to low, and simmer for 2 to 2 1/2 hours. Stir occasionally, adding a little water if the broth reduces below the halfway mark of the oxtail.

Using tongs, move the oxtail pieces to a bowl and allow them to cool as the sauce continues to simmer. Quarter the mushrooms, mix them into the sauce, cover, and cook for 20 minutes.

Meanwhile, pull the oxtail meat off the bones, discard the bones, and mix the meat back into the sauce. Immediately stir in the cooked gnocchi, cook for 1 minute to heat through, and serve.

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