Oxtails Romano Recipe
Summary
Ingredients
| 3 pounds oxtails, cut up | ||
| 3 tablespoons olive oil or vegetable oil | ||
| Onion | 1 Large, chopped | |
| Celery | 2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Carrots | 2 Large, pared | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Italian tomatoes | 1 Can (10oz) | |
| Beef broth | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
Directions
1 Brown oxtails, a few pieces at a time, in oil in an electric slow cooker with a browning unit or a large skillet; remove and keep warm.
Saute onion, celery, garlic, carrots and parsley in drippings until soft.
2 Stir in tomatoes, beef broth, salt and pepper until sauce bubbles.
Combine oxtails and vegetables in slow cooker; cover.
3 Cook on high (290° to 300°) for 2 hours.
Turn heat control to low (190° to 200°) and cook for 8 hours, or until oxtails are so tender that meat falls from bones.
4 Unplug slow cooker and let mixture cool five minutes for fat to rise to the surface; skim off fat.
Serve with buttered linguini and a tossed green salad.
Saute onion, celery, garlic, carrots and parsley in drippings until soft.
2 Stir in tomatoes, beef broth, salt and pepper until sauce bubbles.
Combine oxtails and vegetables in slow cooker; cover.
3 Cook on high (290° to 300°) for 2 hours.
Turn heat control to low (190° to 200°) and cook for 8 hours, or until oxtails are so tender that meat falls from bones.
4 Unplug slow cooker and let mixture cool five minutes for fat to rise to the surface; skim off fat.
Serve with buttered linguini and a tossed green salad.
Chef
