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Oxtail Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

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