Oxtail Braised With Tomato And Celery

Oxtail Braised With Tomato And Celery


Ingredients:
3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
1 small onion, peeled, finely diced
1 carrot, peeled, finely diced
4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
¼ pound pancetta, cut into 1/4-inch dice
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Instructions:
  • First step is Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
  • And then, Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
  • And then, visit for full instruction : https://cooking.nytimes.com/recipes/6707-oxtail-braised-with-tomato-and-celery-coda-alla-vaccinara



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