Braised Oxtail
How many times did you see oxtail at your local butcher or store and just sadly ignored it? It is one of my favorite cuts of beef not to mention cheap. Aside from being a great addition to soup and stews it is simply great on its own.
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Main Course
4
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
Ararat N35
Urfa
Olive oil
Salt
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.
• Remove the meat from the cooking pan and toss some freshly cooked pasta inside to serve with the cooked oxtail.
Questions? Contact helen@laboiteny.com
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