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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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GingerlyJ October 22, 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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Dr. Jenny July 01, 2009

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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atlfitgirl August 11, 2007

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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Jeffsmom October 18, 2004
Oxtails, Roman Style