Braised Oxtail in Tomato Sauce

Ingredients

• 2.5 kg (5.5 lbs) oxtail 2.5 kg (5.5 lbs) oxtail
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the olive oil in a large oven-safe pot over medium heat.
3. 3.
   Season the oxtail with salt and pepper, then sear it in the pot until browned on all sides. Remove and set aside.
4. 4.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
6. 6.
   Add the crushed tomatoes, bay leaves, dried thyme, and dried rosemary to the pot. Stir well to combine.
7. 7.
   Return the seared oxtail to the pot, ensuring it is submerged in the tomato sauce.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Braise the oxtail for approximately 3-4 hours, or until the meat is tender and easily pulls away from the bone.
10. 10.
    Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
11. 11.
    Serve the Braised Oxtail in Tomato Sauce hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Oxtail — Make sure to sear the oxtail properly to enhance its flavor and achieve a rich, caramelized exterior. This step adds depth to the overall dish.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes to ensure a robust and flavorful sauce. If desired, you can also use fresh tomatoes, peeled and diced.

Tips & Tricks

• For an extra depth of flavor, marinate the oxtail in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can remove the oxtail from the pot once cooked and simmer the sauce on the stovetop until it reaches the desired consistency.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs exceptionally well with creamy polenta or mashed potatoes.
• To save time, you can also prepare this recipe in a slow cooker on low heat for 8-10 hours.

Serving advice

Serve the Braised Oxtail in Tomato Sauce as a main course, accompanied by a generous portion of creamy polenta or mashed potatoes. Garnish with fresh herbs such as parsley or basil for a pop of color and freshness.

Presentation advice

Present the Braised Oxtail in Tomato Sauce in individual shallow bowls, allowing the rich tomato sauce to envelop the tender oxtail. Drizzle a little extra sauce over the meat and garnish with a sprig of fresh herbs for an elegant touch.