Braised Oxtails With Rigatoni Coda Di Bue Brasata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED OXTAIL



Braised Oxtail image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

6 pounds oxtails (1-inch cut)
2 tablespoons olive oil, not extra virgin
3 cups onions, medium dice
1 cup scallions, sliced
1/2 cup garlic, sliced
1/2 cup olive oil
2 teaspoons fresh ground pepper
8 sprigs thyme
Water
1 1/2 teaspoon cloves, whole
1 1/2 teaspoon allspice, whole
2 cups tomatoes, seeded and chopped
1 1/2 cups red peppers, chopped
Salt
1 Scotch Bonnet pepper, seeded and chopped

Steps:

  • Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
  • Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

ROMAN BRAISED OXTAIL



Roman Braised Oxtail image

This classic Roman dish, a.k.a. coda alla vaccinara, is as luscious as short ribs-and, thanks to Tony Mantuano's recipe, just as easy to make. Just brown the oxtails, an affordable cut from the tail of a cow, then braise until tender.

Provided by Tony Mantuano

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 13

1 carrot, peeled
1/2 large yellow onion
4 ribs celery, divided, use the softer inner ribs
1/4 cup extra-virgin olive oil
4 ounces pancetta, thinly sliced
3 pounds oxtail
Sea salt and freshly ground black pepper
1 1/2 tablespoons tomato paste
1 1/2 cups white wine
3 cups tomato purée
1/8 teaspoon ground cinnamon
1/8 teaspoon cocoa powder
3 sprigs marjoram

Steps:

  • Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
  • Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
  • Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
  • After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
  • Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.

OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)



Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara) image

Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.

Provided by Amanda Hesser

Categories     times classics

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1/4 pound pancetta, cut into 1/4-inch dice
1 carrot, peeled, finely diced
1 small onion, peeled, finely diced
4 inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
Extra-virgin olive oil
3 pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
Sea salt or kosher salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
2 cups white wine
3 sprigs fresh marjoram or 1 1/2 teaspoon dried leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 (28-ounce) can peeled Italian tomatoes, drained

Steps:

  • 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).
  • 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.
  • Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
  • Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
  • Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
  • Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams

BRAISED OXTAILS IN RED WINE SAUCE



Braised Oxtails in Red Wine Sauce image

This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
¼ cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
1 bay leaf
2 sprigs flat-leaf parsley
5 cups beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
  • Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
  • Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
  • Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g

OXTAIL RAGU



Oxtail Ragu image

Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 5h

Yield 4

Number Of Ingredients 13

3 ½ pounds beef oxtail, cut into 2-inch sections
1 tablespoon olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
6 cloves garlic, roughly chopped
¼ cup sherry vinegar
4 cups tomato sauce or puree, or more if desired
2 cups chicken broth, or enough to cover the oxtails
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 teaspoon kosher salt, plus more to taste
¼ teaspoon red chili flakes

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
  • Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
  • Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 19.2 g, Cholesterol 221.4 mg, Fat 30.8 g, Fiber 4.3 g, Protein 65.1 g, SaturatedFat 11.7 g, Sodium 3307.4 mg, Sugar 12.1 g

BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA)



Braised Oxtails With Rigatoni (Coda Di Bue Brasata) image

Adapted from a recipe by Lidia Bastianich on her TV series "Lidia's Italian-American Table".

Provided by DrGaellon

Categories     Stew

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs oxtails (all larger pieces if possible)
kosher salt
fresh ground black pepper
6 tablespoons olive oil
1 cup dry white wine
2 medium yellow onions, chopped (about 2 cups)
2 medium carrots, peeled and shredded (about 1 cup)
1 cup chopped celery, including leaves
3 garlic cloves, peeled and chopped
1/3 cup chopped fresh Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf
1 (28 ounce) can crushed tomatoes, San Marzano if possible
1 lb rigatoni pasta
1 cup grated parmigiano-reggiano cheese

Steps:

  • In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper.
  • In a large skillet, heat olive oil over medium heat. Add oxtails, being careful not to overcrowd the pan, working in batches if necessary. Cook until both sides are nicely browned; transfer to a slow cooker as they finish.
  • Add the wine to the skillet to deglaze, scraping up any browned bits at the bottom of the pan, then transfer to the slow cooker. Add the vegetables, garlic, herbs and tomatoes with their juices. Season with salt and pepper. Cook on low 6 hours or high 3 hours.
  • Cool to room temperature. Remove the oxtails to a plate. Skim as much fat as possible from the surface. Puree the vegetables with a blender or immersion blender, or use a potato masher for a chunkier sauce.
  • Remove the meat from the bones and shred coarsely, then return to the sauce. (This step can be skipped and the oxtails served intact, if preferred).
  • Prepare the rigatoni according to package directions. Reserve 1 cup of the pasta cooking water before draining. While pasta cooks, reheat the sauce.
  • When the pasta is cooked and drained, return it to the pasta cooking pot with half the sauce. Bring to a boil, gently tossing to coat the pasta with sauce. Add a few spoonfuls of the cooking water if needed to get the right consistency. Add the cheese, adjust salt and pepper and serve with the extra sauce ladled on top.

Nutrition Facts : Calories 564, Fat 20.9, SaturatedFat 5.2, Cholesterol 73.4, Sodium 558.8, Carbohydrate 71.1, Fiber 6, Sugar 9.5, Protein 17.8

More about "braised oxtails with rigatoni coda di bue brasata recipes"

BRAISED OXTAILS RECIPE - THE SPRUCE EATS
braised-oxtails-recipe-the-spruce-eats image
2022-03-02 Gather the ingredients. The Spruce. Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven, heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using …
From thespruceeats.com


THE DISH FROM ROME: BRAISED OXTAIL - CODA ALLA …
the-dish-from-rome-braised-oxtail-coda-alla image
2010-09-23 This recipe is adapted from Capo di Ferro’s Rigatoni alla Vaccinara. It's delicious by itself, but also a great ragu for pasta. Roman-Style Braised Oxtail (serves 4) 1 tablespoon olive oil. 2 pounds oxtail, cut into 2 …
From foodloversodyssey.com


RECIPE: CODA ALLA VACCINARA (OXTAIL STEW) WITH RIGATONI
recipe-coda-alla-vaccinara-oxtail-stew-with-rigatoni image
2015-12-02 Preparation. 1. Lightly season the oxtail pieces with salt and pepper. Heat the olive oil in a large Dutch oven, then brown the oxtail pieces, turning them on all sides. Remove from the pot and place in a bowl. 2. Add the …
From perennialpastimes.com


BRASATO DI CODA DI BUE AL BARBERA – BRAISED OXTAIL IN …
brasato-di-coda-di-bue-al-barbera-braised-oxtail-in image
Brasato di Coda di Bue al Barbera (Braised Oxtail in Barbera) Serves 6 to 8. 2 tablespoons extra virgin olive oil 4 pounds oxtails, cut into 3” sections Kosher salt and freshly ground pepper 1/4 cup unbleached all-purpose flour for dusting 2 …
From chefbikeski.com


BRAISED OXTAILS | SAVEUR
braised-oxtails-saveur image
2018-10-09 Instructions. Pat the oxtails dry with paper towels, season with salt and pepper, and dust the pieces all over with flour. In a Dutch oven set over medium-high heat, add 2 tablespoons of oil. When ...
From saveur.com


BRAISED OXTAIL RECIPE - THE SPRUCE EATS
braised-oxtail-recipe-the-spruce-eats image
2022-07-02 Gather the ingredients. Preheat the oven to 300 F. Pat dry the oxtail pieces well with paper towels to help the exterior achieve a better browning when searing. In a heavy, cast-iron Dutch oven or brazier, heat the oil over …
From thespruceeats.com


CODA ALLA VACCINARA RECIPE - GREAT ITALIAN CHEFS
coda-alla-vaccinara-recipe-great-italian-chefs image
1. Season the oxtail pieces with a good helping of salt and pepper, then dust with flour. Sear in a hot pan with some lard or olive oil until browned all over. 2. Remove the oxtail from the pan and set aside. Add the pancetta, onion, diced …
From greatitalianchefs.com


CODA ALLA VACCINARA (ROMAN-STYLE BRAISED OXTAILS) - MEMORIE DI …
2009-07-30 Ingredients. 1 kilo (2 lbs) oxtails 75g (2 oz) pancetta, cut into small dice 1 medium onion 1 carrot 1 stalk of celery for the soffrito, plus another stalk for the end
From memoriediangelina.com


LIDIA S FREE RECIPES - FOOD NEWS
Main Dishes. Braised Oxtail with Rigatoni. Coda di Bue Brasata con Rigatoni. Zucchini and Country Bread Lasagna. BEEF AND ROOT VEGETABLES BRAISED IN RED WINE. MUSSELS TRIESTINA. SHORT RIBS BRAISED IN BAROLO.
From foodnewsnews.com


CODA ALLA VACCINARA (ITALIAN BRAISED OXTAILS) - THE CANDID APPETITE
2018-05-16 Stir in the pancetta, onion, carrot and celery. Cook until browned and just beginning to soften, about 5 minutes. Stir in the tomato paste and cook for a minute longer. Deglaze the pan with red wine, scraping up the bottom of the pot with a wooden spoon to pick up all those browned bits. That all equals flavor.
From thecandidappetite.com


BRAISED OXTAIL | THE SPLENDID TABLE
2018-12-17 Directions. 1 Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat oxtails dry with paper towels and season with salt and pepper. Arrange oxtails cut side down in single layer in large roasting pan and roast until meat begins to …
From splendidtable.org


RECIPE: BRAISED OXTAILS — TENDER AND TASTY - FOOD & WINE …
Preheat the oven to 325 degrees F. Combine some salt and pepper, and allspice together in a bowl. Sprinkle mixture over oxtails, rubbing in on all sides. Set aside. Add the olive oil to heavy dutch oven or pan over medium high heat. Brown the oxtails on all sides until crispy.
From foodandwinechronicles.com


BRAISED OXTAILS WITH COCONUT RICE - BON APPéTIT
2020-05-18 Step 1. Preheat oven to 250°. Place oxtails in a medium bowl and season generously with salt. Sprinkle with curry powder and toss to coat completely. Heat oil in a medium Dutch oven or other ...
From bonappetit.com


BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA)
Directions. In a bowl, cover the oxtails with cold water. Let stand 30 minutes. Drain, pat dry, and season both sides with salt and pepper. In a large skillet, heat olive oil over medium heat.
From plain.recipes


NEED A RECOMMENDATION FOR AN OXTAIL DISH - FOOD52
2012-09-22 I grew up eating ox tail soup my dad made. Simple, but delicious. Brown the ox tails and reserve. Sauté some onions, add the tails when onions soft.
From food52.com


GUSTO TV - BRAISED OXTAIL (CODA ALLA VACCINARA)
Melt half of the butter with the olive oil in a pan over medium-high heat. Add oxtail until sear until evenly browned. Remove from the pan and reserve. Add the other tablespoon (15 ml) of butter, along with the garlic, onion, carrots, and celery, and cook, tossing, for 3-4 minutes, until soft. Deglaze with the red wine, stirring up any stuck ...
From gustotv.com


RIGATONI WITH BRAISED GIBLET SAUCE FOOD- WIKIFOODHUB
1/2 cup diced pancetta (about 6 ounces) Giblets and neck from your turkey: 1 medium onion, chopped: 1/2 to 1 teaspoon red pepper flakes: 2 tablespoons tomato paste
From wikifoodhub.com


MAIN DISHES ARCHIVES - LIDIA
Recipes Restaurants Television Books & Products Lidia's Journal ... Coda di Bue Brasata con Rigatoni. Zucchini and Country Bread Lasagna. BEEF AND ROOT VEGETABLES BRAISED IN RED WINE. Brasato Manzo e Verdure Invernali al Vino Rosso. MUSSELS TRIESTINA. Cozze alla Triestina. SHORT RIBS BRAISED IN BAROLO . Costine di Manzo Brasate al Barolo. …
From lidiasitaly.com


BRAISED BEEF OXTAIL - CARIBBEAN GREEN LIVING
2015-07-14 Heat the olive oil in a wide, heavy pan or Dutch oven over medium heat. Add as many oxtail pieces as fit without crowding into the pan. Cook, turning as necessary, until golden brown on all sides, about 10 minutes. If necessary remove the pieces as they brown to make room in the pan for the remaining pieces.
From caribbeangreenliving.com


BRAISED OXTAIL WITH TOMATO AND RED WINE AND BRAISED PARSNIP (CODA …
Save this Braised oxtail with tomato and red wine and braised parsnip (Coda di bue brasata con vino rosso) recipe and more from My Italian Heart: Recipes from an Italian Kitchen to your own online collection at EatYourBooks.com
From eatyourbooks.com


BRAISED OXTAILS RECIPES | RECIPEBRIDGE RECIPE SEARCH
Braised Oxtail in Red Wine : Try this Braised Oxtail in Red Wine recipe, or ... View Recipe. Login to Save. Braised Oxtail With Rigatoni Coda Di Bue Brasata ... If possible, buy only the larger joints of the oxtail, since there is more ... View Recipe. Login to Save. Braised Oxtails With Star Anise And Chinese Greens. Find and rate low calorie, healthy recipes at …
From recipebridge.com


BRAISED OXTAILS WITH RIGATONI (CODA DI BUE BRASATA) …
Oct 16, 2012 - Adapted from a recipe by Lidia Bastianich on her TV series "Lidia's Italian-American Table". Oct 16, 2012 - Adapted from a recipe by Lidia Bastianich on her TV series "Lidia's Italian-American Table". Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


CODA ALLA VACCINARA (OXTAIL STEWED IN TOMATO SAUCE)
2013-03-16 Season with salt and freshly ground black pepper and add the wine. Cover and cook for 15 minutes over low heat. Add the tomatoes (whizzed in the foodprocessor). Bring to a boil. Lower the heat to a simmer, cover the casserole, and simmer for about 4 hours or until the oxtail is fall-off-the-bone tender. The sauce can be used to serve over rigatoni.
From stefangourmet.com


BRAISED OXTAILS WITH RIGATONI CODA DI BUE BRASATA) RECIPE - ITALIAN ...
Oct 16, 2012 - Make and share this Braised Oxtails With Rigatoni (Coda Di Bue Brasata) recipe from Food.com.
From pinterest.co.uk


JAMAICAN BRAISED OXTAILS WITH CARROTS AND CHILES | FOOD & WINE
Ingredient Checklist. 2 pounds oxtails, cut into 2-inch pieces ; 2 small yellow onions, finely chopped ; 1 cup thinly sliced scallions (white and light green parts), plus sliced dark green tops ...
From foodandwine.com


BRAISED OXTAILS | AMERICA'S TEST KITCHEN RECIPE
A classic Roman peasant meal, coda alla vaccinara is a lush braise originally prepared by slaughtermen (vaccinari) who were often paid with the undesirable parts of the animal. It's from these parts, like oxtail, that they made delicious di... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


BRAISED OXTAIL WITH RIGATONI - LIDIA
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the rigatoni into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 10 to 11 minutes. While the pasta is cooking, return the oxtail sauce to the pan if necessary and bring to a simmer over ...
From lidiasitaly.com


CHINESE BRAISED OXTAIL RECIPE - THE WOKS OF LIFE
2021-10-14 Instructions. Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides. Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
From thewoksoflife.com


ANDREA'S BRAISED OXTAIL (CODA DI BUE ALL'ANDREA) RECIPE | EAT YOUR …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


ANDREA'S BRAISED OXTAIL RECIPE FROM THE COLLECTION BY ANTONIO …
Method. Preheat the oven to 180ºC. Lay the oxtail sheets out on a work surface, and sprinkle with salt, pepper and the chopped herbs. Roll up each one to make a …
From cooked.com


BRAISED OXTAILS RECIPE | MYRECIPES
Directions. In a 5- to 6-quart pan, bring 1 1/2 quarts water to a boil. Meanwhile, trim surface fat from oxtail. Rinse meat and add to pan. When boil resumes, skim off foam; add wine, anise, ginger, and garlic. Cover and simmer 1 hour. Add regular soy, dark soy, and sugar; cover and simmer 1 1/2 hours. Add daikon; cover and simmer until meat is ...
From myrecipes.com


SLOW BRAISED OXTAIL - SIMPLY DELICIOUS
2019-10-19 Season with salt and pepper. Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed. Remove the lid for the last hour of cooking to allow the sauce to reduce. Serve the soft oxtail with mashed potatoes, polenta or rice.
From simply-delicious-food.com


RECIPE DETAIL PAGE | LCBO
4 Set browned oxtail aside and add onion, carrot, red pepper and garlic; cook over medium-high heat for 10 minutes. Add tomato paste and cook, while breaking up paste, for another 2 minutes. Add tomato paste and cook, while breaking up paste, for another 2 minutes.
From lcbo.com


BRAISED OXTAILS - THE WOKS OF LIFE
2013-06-22 Clean the oxtails and pat them dry. Heat oil in a large skillet and brown them on all sides. Then add ginger and garlic, and cook for about 2 minutes. Now it’s time to add cooking wine, dark soy sauce, light soy sauce, the anise, cloves, bay leaves, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).
From thewoksoflife.com


Related Search