| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Oxtails, in thick pieces |
| 6 |
tb |
Virgin olive oil |
| 2 |
md |
Red onion, in 1/2" dice |
| 2 |
|
Carrots, in 1/2" rounds |
| 2 |
|
Ribs celery, in 1" pieces |
| 2 |
c |
Barolo wine |
| 2 |
|
Anchovy fillets,rinsed, patted dry |
| 2 |
c |
Chicken stock |
| 2 |
c |
Basic tomato sauce |
| 1 |
bn |
Rosemary |
INSTRUCTIONS
Place oxtails in cold water and bring to a boil. Lower heat and simmer 30
minutes. Drain and cool.
In a thickbottomed Dutch oven, heat oil until smoking. Place onion, carrots
and celery in pot and cook until golden brown, about 10 to 12 minutes. Add
wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a
boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to
simmer and cook 11/2 hours or until fork tender. Serve with soft polenta.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #515 by Sue
<suechef@sover.net> on Mar 13, 1997
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