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    You are in: Home / Recipes / Oxtails, Roman Style Recipe
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    Oxtails, Roman Style

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    riffraff's Note:

    This from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith. Very rich sauce, great with pasta and be sure to have the ever handy crusty bread available. If it is too rich for you try adding a can of chopped tomatoes to thin it out. We have always used oxtails in stews, etc and find this recipe to be right up our alley.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season oxtails with salt and pepper.
    2. 2
      Heat a 6 quart stove top covered casserole and add the oil and garlic.
    3. 3
      Saute for just a moment and add one third of the meat.
    4. 4
      Brown well on both sides and remove.
    5. 5
      Brown next third and then last third.
    6. 6
      Drain fat from the pot and return all the meat, along with all the other ingredients.
    7. 7
      Cover and simmer until very tender, about 2 1/2 hours.
    8. 8
      You may need to add a bit of water now and then if the mixture dries out.
    9. 9
      I add a can of chopped tomatoes at the end.

    Ratings & Reviews:

    • on October 22, 2009

      55

      Oxtails are so underrated as a meat.. These are tender and succulent and though they are inexpensive they taste so luxurious

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

      55

      This was my first time making ox tails. I had about 2 lbs, so I halved the recipe with no problems. I didn't need to add the chopped tomato or water as my sauce was not overly thick. This was rich tasting, and required very little prep, which I liked. Because I used regular tomato sauce, I added a little dried oregano and basil when I added the tomato sauce. I also added quite a bit of salt. I thought the sauce might have been a little thin to serve over pasta, but worked well over my mashed potatoes. I used a chianti for the wine. Thanks for an easy, tasty dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2007

      45

      I have used oxtails many times in preparing my homemade stock but this was a first for me in trying them as a main dish. I thought this dish was very rich and delicious. Simmering for a long time is the key to tender moist meat... I served this over rice. Loved it and loved watching Jeff Smith as a child... Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Oxtails, Roman Style

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 77.2
     
    Calories from Fat 31
    41%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 322.5 mg
    13%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.8 g
    11%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    oxtails

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