Description
This Oxtails with white wine and tomato dish contains oxtails, onions, celery, garlic, white wine, tomatoes, beef broth and balsamic vinegar.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 4 pounds oxtails, trimmed
- All-purpose flour, for dredging
- 2 large yellow onions, diced
- 2 stalks celery, chopped
- 4 cloves of garlic, minced
- 1 ½ cups dry white wine, like Sauvignon Blanc
- 28 oz cherry tomatoes, chopped
- 1 ½ cups beef broth
- 1 ½ tablespoons balsamic vinegar
- ¼ cup chopped parsley
- Salt and pepper, to taste
Instructions
- Preheat the oven to 275°F.
- In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.
- When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.
- Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated. Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.
- Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.
Notes
Open the lid after baking and if the liquid is still thin, reduce over high heat on the stovetop uncovered for another 6 minutes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 234.3
- Sodium: 407.0 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 43.9 g
- Fiber: 14.7 g
- Protein: 14.0 g
