For my money there is no cut of beef richer in flavor than oxtails. Like all good things, cooking oxtails requires patience and a little extra work, which in this case can be done over the course of a few days. Serve the sauce over sturdy pasta, such as Dal Raccolto Orecchiette, Strozzapreti or Cavatelli pasta mixing a little of the pasta cooking liquid into the sauce. Scatter whole Italian parsley leaves over the platter of pasta if you like and pass the Romano cheese for grating separately.
Ingredients:
2 1/2 pounds oxtail, cut crosswise into 1 1/2 inch lengths 1 teaspoon Kosher salt, or as needed Freshly ground black pepper 1/4 cup COLAVITA Extra Virgin Olive Oil 1 medium onion, diced fine 2 small carrots, peeled and diced fine 2 center celery ribs with leaves, diced fine 1/4 cup dried porcini mushrooms, soaked in 1 cup warm water 1/2 cup dry red wine 4 cups meat or beef broth, preferably homemade 1 bay leaf 1 sprig fresh thyme, or 1 teaspoon dried
Preparation:
1. Trim the excess fat from the oxtails. Rub lightly with salt and pepper and allow to stand at room temperature for 1 to 2 hours, or cover and refrigerate for up to 2 days. 2. Heat the oil in a large heavy 4 - 5 quart saucepan or Dutch oven; add the onion, carrots and celery; saute until soft, about 10 minutes. 3. Add the oxtails along with the wine, mushrooms and the mushroom soaking liquid. Boil until reduced by 1/2. 4. Add the meat broth, bay leaf and thyme. Bring to a simmer; adjust the heat to a bare simmer and cook, with the cover slightly ajar, until the oxtail is very tender, about 2 1/2 to 3 hours. (At this point you can allow the sauce to cool, cover and refrigerate over-night or for a couple of days, this will allow you to easily remove the fat that has hardened on the surface. Once the fat is removed, heat slowly over a low heat and proceed with recipe. If you simply want to continue, spoon off as much fat as you can.) 5. Remove and discard the bay leaf and thyme sprig. Remove the oxtail to a bowl and allow to cool. When cool enough to handle, remove the meat from the bones. 6. Meanwhile, blend or put the sauce through a food mill, until it is smooth. Return the sauce to the pan, add the shredded meat and simmer until heated through. Taste and adjust seasonings. Per Serving: 685 Calories (77.4% from fat); 58g Fat (23g Sat, 28g Mono, 2g Poly); 27g Protein; 11g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 967mg Sodium. Food Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 10 Fat. _______________________________ Look for Dal Raccolto Artisan Pastas and other fine Colavita products in your local supermarket or to purchase on-line visit ColavitaStore.com
