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
- Nutritional Information
Nutritional analysis per serving (4 servings)
967 calories; 68 grams fat; 25 grams saturated fat; 31 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 64 grams protein; 224 milligrams cholesterol; 318 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Serve this with boiled or mashed potatoes. This recipe is based on a Roman dish given in Marcella Hazan’s “Classic Italian Cooking.”
Dining and Cooking