Recipe
Braised Oxtail in Tomato Sauce
Savory Delight: Slow-Cooked Oxtail in Rich Tomato Sauce
4.5 out of 5
Indulge in the flavors of Italian cuisine with this traditional recipe for Braised Oxtail in Tomato Sauce. Slow-cooked to perfection, this dish showcases the richness of oxtail combined with the tanginess of tomatoes, creating a hearty and satisfying meal.
Metadata
Preparation time
30 minutes
Cooking time
3-4 hours
Total time
3 hours 30 minutes - 4 hours 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Paleo, Low-carb, Keto
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Pescatarian, Nut-free, Egg-free
Ingredients
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2.5 kg (5.5 lbs) oxtail 2.5 kg (5.5 lbs) oxtail
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, finely chopped 2 carrots, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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4 garlic cloves, minced 4 garlic cloves, minced
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800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
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250ml (1 cup) red wine 250ml (1 cup) red wine
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2 bay leaves 2 bay leaves
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried rosemary 1 teaspoon dried rosemary
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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
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1.Preheat the oven to 160°C (320°F).
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2.Heat the olive oil in a large oven-safe pot over medium heat.
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3.Season the oxtail with salt and pepper, then sear it in the pot until browned on all sides. Remove and set aside.
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4.In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
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5.Pour in the red wine and let it simmer for a few minutes to reduce slightly.
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6.Add the crushed tomatoes, bay leaves, dried thyme, and dried rosemary to the pot. Stir well to combine.
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7.Return the seared oxtail to the pot, ensuring it is submerged in the tomato sauce.
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8.Cover the pot with a lid and transfer it to the preheated oven.
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9.Braise the oxtail for approximately 3-4 hours, or until the meat is tender and easily pulls away from the bone.
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10.Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
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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.
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