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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 22, 2009

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

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    • on July 01, 2009

      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.

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    • on August 11, 2007

      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!

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    • on October 18, 2004

      This was excellent. Really top notch. My family enjoyed this over penne without the addition of chopped tomatoes. This is a perfect exapmle of homey, comforting food. I miss Jeff Smith. Thanks for the posting.

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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
    Total Fat 3.5 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 322.5 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.9 g
    Sugars 2.8 g
    Protein 0.9 g

    The following items or measurements are not included:


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