Lior Lev Sercarz
2 pounds oxtail, cut into 2-inch chunks
1 medium onion, sliced
1/3 cup tomato paste
1 medium tomato, diced
2 garlic cloves, chopped
2 celery stalks, sliced
1/2 cup white wine
Preheat your oven to 325 degrees.
Season the oxtail with salt and urfa chili.
Heat a bit of olive oil in a dutch oven or oven proof skillet and brown the oxtail on all sides. Add the sliced onion, celery and garlic and keep cooking for about 5 minutes before adding the white wine. Cook for another 3 minutes or so to reduce the wine by half.
Add the tomato and tomato paste as well as some Ararat spice.
Bring to a simmer and add enough water to create a light sauce in the pan and cover with a lid. Place the dutch oven in the oven and bake for about 2 hours minutes while adding some more water if needed. Check that the meat comes off easily from the bone or continue baking for another 30 minutes.
Variations & Ideas
• Remove the meat from the cooking pan and toss some freshly cooked pasta inside to serve with the cooked oxtail.
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