BRAISED OXTAIL

Braised Oxtail image

Provided by Moira Hodgson

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced (green part removed)
3 carrots, sliced
3 pounds oxtail, cut in pieces by butcher
Flour for dredging
1 cup dry white wine
1 cup canned Italian tomatoes
3 strips orange peel
Coarse salt and freshly ground pepper to taste
6 stalks celery, chopped

Steps:

Preheat oven to 350 degrees. Heat the olive oil in a large casserole. Add the onion and garlic and cook until soft. Add the carrots and brown gently. Remove with a slotted spoon and keep warm.
Wipe the oxtail pieces dry with paper towels. Dredge lightly with the flour and brown in the oil a few at a time, on all sides. Pour off excess fat.
Return the onions to the pan, along with the white wine. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper. Bring to a simmer on top of the stove, cover and place in the oven. Bake for 1 1/2 hours.
Add the celery and continue cooking for 30 minutes or until tender.

Nutrition Facts : @context http, Calories 1010, UnsaturatedFat 35 grams, Carbohydrate 19 grams, Fat 69 grams, Fiber 4 grams, Protein 66 grams, SaturatedFat 26 grams, Sodium 1381 milligrams, Sugar 6 grams