Oxtail with Wine and Tomatoes from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tarusch
Cut the oxtails into 5 cm/2 in pieces, trim off as much fat as possible and leave to soak in cold water for at least 4 hours. Drain, then rinse them under cold running water and dry thoroughly with...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Kitchen towel
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1.6 kg/3½ lb oxtails
- flour
- 1 glass dry red wine
- 3 tablespoons tomato purée
- 3 carrots, finely chopped
- 3 cloves garlic, finely chopped
- 6 cloves
- salt
- freshly ground black pepper
- small bunch of parsley
- 500 g/1 lb2 oz plum tomatoes, peeled and chopped roughly
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