FoodMayhem.com

We had Martin and Melissa over for dinner last night and they loved my Oxtail and Linguini. Good thing I wrote down the recipe for my Oxtail Sauce. Four people almost finished the entire pot! I served it with linguine but it would be wonderful with pappardelle or fettuccine as well.

Oxtail Sauce

• 1 tablespoon canola oil
• 1 onion chopped
• 3 slim carrots (about 7.5 oz before peeling and cutting), cut into brunoise
• 1 can (28 oz) crushed tomato
• 2 cans (14.5 oz each) diced tomato
• 1 can (15 oz) tomato sauce
• 3 1/2 pounds beef oxtails
• 6 cloves garlic, sliced
• 1 teaspoon crushed red pepper
• 4 dried bay leaves
• pepper to taste

1. Heat oil in a large pot. Saute onions and carrots until partially softened.
2. Add crushed tomato, diced tomato, and tomato sauce and stir.
3. Add beef oxtails and bring to a boil.
4. Reduce to a simmer. Add garlic, crushed red pepper, bay leaves, and pepper. No salt is needed.
5. Cook for 4 hours, uncovered. Stir occasionally and watch to see if you need to add water. ( I added about 6-8 cups of water during the 4 hours.)
6. Remove bay leaves before serving.

In case you wanted to know about the rest of the meal...We started with a Tuna Pesto Croquette with a Mustard Sauce. The flavor and texture was good but most of the coating fell off while frying.


The Oxtail and Linguine was served with Broccoli Rabe sauteed with garlic and olive oil. Simple and great pairing with a rich meaty pasta.

We ended with little cups of Banana Pudding, which was partially decided on because my oven is not working properly (which I'll get into on a later post). Otherwise, I think Tiramisu or Canolis would have been more in line with our theme tonight.

posted by Jessica at 10:58 AM 5 Comments add a comment