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Slow cooking...but a good ox tails and the sauce is great over pasta. Prep early, cook a long time. You could probably substitute stew beef and cut down cooking time by 1-2 hours.

Порций: 4


Cost per serving $0.87 view details


  1. Pre-heat oven to 325 F
  2. Add ~1tsp of salt and 1 tsp of pepper to enough flour to dredge the ox tails.
  3. Heat enough oil to fill ~1/4" in a medium to large dutch oven (at minimum 3 qts...I like cast iron). Sear the ox-tails on all sides and set aside.
  4. Drain off excess oil, but leave enough to cook the onions until translucent. Add garlic, celery and carrots and jalapenos and cook for ~5 min. Stir in the canned tomatoes, mushrooms, cilantro, thyme, paprika, soy sauce, sugar and pepper. Season a little with salt and pepper.
  5. Stir in 1/2 cup of water and add ox-tails, cover ox tails in mixture. Cover dutch oven and bake until largest ox tails are tender, about 4 hours.
  6. Skim off oil/fat from the top, stir and serve over pasta.
  7. Pasta:
  8. Boil pasta in 2 quarts of water with ~1 Tbsp salt until done. Drain. While still hot, stir in butter and cilantro.

Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 4 servings
Calories 85  
Calories from Fat 29 34%
Total Fat 3.37g 4%
Saturated Fat 1.91g 8%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 561mg 23%
Potassium 328mg 9%
Total Carbs 13.27g 4%
Dietary Fiber 2.8g 9%
Sugars 7.39g 5%
Protein 2.25g 4%
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