They often cook stew and soup from oxtails. It was my customers who told me about their family dishes and traditions and recipes how to look good and stay young😍💃
Oxtails are not only delicious, but also a healthy dish with a huge amount of collagen.
Well, let's try💃
- 1kg (~2 Ib ) oxtail pieces on the bone
- 1 brown onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 garlic cloves, finely chopped
- 300ml dry red wine
- 500g ( ~1lb) tinned Italian tomatoes
- 2-3 oregano sprigs
- 1 tablespoon red wine vinegar, or to taste
- 300 g pasta (to your taste, for example: papardelli, penne, rigatoni or….)
- Olive oil, for cooking
To serve, I recommend (but this is optional) sprinkle with pecorino, lemon zest and fresh oregano leaves
Heat a little olive oil in a large cast-iron casserole (or a thick-bottomed frying pan before stewing) then add the onion, celery and carrots and simmer, stirring occasionally, Until the vegetables are soft at the end, add the garlic And transfer to a plate.
Season the oxtail with salt and pepper. Add a little olive oil to the pan, then add the oxtail in portions and fry, turning over periodically, for 5-6 minutes, until it is browned. Return the vegetables and fried oxtail to the pan, add the wine and bring to a boil, then cook for 5-6 minutes until the volume is reduced by half. Add the tomatoes, mashing them a little and oregano. Pour a glass of water, add salt and pepper if necessary, and bring to a boil. Cover, reduce the heat to and simmer for 2½-3 hours until the meat separates from the bones.
Remove the pieces of oxtail from the sauce and remove excess fat from the surface. When the meat has cooled enough, peel it from the bones, return it to the sauce, then add vinegar
and check the seasoning. Keep warm. Boil the pasta until al dente, then drain and return to the pan. Mix the oxtail with the pasta and serve hot, sprinkled with pecorino, lemon zest and oregano.