1. Pat oxtail dry with paper towel. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy-bottom stockpot or saucepan. Sear oxtail, turning with tongs, for about 10 minutes or until browned all over. Transfer to a plate and tent with foil. 2. Reduce heat to medium. Add carrots, celery, onion, rosemary, sage, tomato paste, anchovy paste and garlic to pot. Cook, stirring often, for 5 minutes or until softened. Stir in wine to deglaze pan, scraping up any browned bits and simmering until reduced by half. Add tomatoes, broth and bay leaves; bring to a boil. 3. Return oxtail to pot along with any accumulated juices and Parmesan rind. Cover, reduce heat and simmer, stirring occasionally, for 2 hours or until meat is very tender. During cooking, skim any pools of fat from surface of broth and discard. Add a splash of water to stew during the last hour of cooking if it begins to thicken too quickly. 4. Using tongs, transfer oxtail to a dish. Set aside until just cool enough to handle. Discard bay leaves and Parmesan rind. Simmer stew, partially covered and stirring often, for 15 minutes or until thickened. 5. Meanwhile, pull meat from oxtail; discard bones and trim. Tear meat into small pieces and stir into stew. Simmer for 5 minutes or until heated through. Remove from heat. Stir in parsley and vinegar. Serve with grated Parmesan, if desired.

Braised Italian-Style Oxtail Stew

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Oxtail