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Oxtails Romano

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  Oxtails 3 Pound, cut up
  Olive oil/Vegetable oil 3 Tablespoon
  Onion 1 Large, chopped (1 Cup)
  Chopped celery 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Carrots 2 Large, pared and diced
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Canned italian tomatoes 17 Ounce
  Beef broth 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Ground pepper 1⁄2 Teaspoon

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.

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Oxtails Romano Recipe