Braised Oxtail

Author

Lior Lev Sercarz

Servings

4

Category

Main Course

Ingredients

• 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

Directions

1. Preheat your oven to 325 degrees.
2. Season the oxtail with salt and urfa chili.
3. 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.
4. Add the tomato and tomato paste as well as some Ararat spice.
5. 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.