Sunday, November 24

Oxtails stewed in red wine

  • oxtails (2-3 lbs.)
  • olive oil (enough to sauté the onions )
  • 2-3 large onions, chopped
  • 2-3 large tomatoes, chopped
  • 3 slices of ginger
  • other vegetables as you wish (carrots, mushrooms, etc.)
  • hot pepper (if you like it spicy)
  • salt to taste
  • pepper to taste
  • red wine
Place oxtails in pot, cover with cold water, and bring to a boil for 10 minutes. Discard the water, rinse the oxtails, and set aside.
In the stewpot, pour in a little olive oil, and sauté the ginger and onions until soft
Add tomatoes, continue to sauté for 1-2 minutes
Add the oxtails and any other vegetables
Pour in enough red wine to cover everything
Bring to a boil, then turn down to a simmer
Continue simmering for at least 3 hours, until the meat is almost falling off the bones
At this point, you can remove the meat from the bones, or leave it on for the diners

It's now ready to serve, but you can also refrigerate it and serve it the next day or the day after and it will taste even better.

Serve over pasta (rotini) or rice

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