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Ингредиенты
- Â Â I found a package of oxtails which seemed
- Â Â four large and half a dozen small oxtails, trimmed of fat to my
Инструкции
- Satisfaction (I will not buy the untrimmed kind - way too much fat).
- Both of us liked the end result. I confess which I cheated by using a commercial spaghetti sauce - but you can use your own frzn sauce if you're a purist.
- 1 package trimmed oxtails1 small onion, dicedolive oil, small amount1 14-ounce can stewed tomatoes1 28-ounce can whole or possibly diced tomatoes1 14-ozcan red wine (pour wine into stewed tomato can)
- 1 bottle prepared spaghetti sauce1 package pearl onions (or possibly you could use frzn)
- 6 small carrots, cut into 1 1/2" chunks8 ounce package white mushrooms, slicedFreshly grnd black pepper to taste1/2 to 3/4 lb. vermicelli noodles
- In a large pot, saute/fry onions in extra virgin olive oil, stirring frequently. Add in oxtails to brown, turning frequently. When no red shows on them, add in the stewed and other tomatoes. Use the wine to soak up all tomato residue in both cans, then add in wine to the pot. Cook on high heat, stirring, till bubbling, then turn down to simmer. Cook at least three to four hrs, frequently stirring and watching the liquid level. When it is getting down to very little, add in the prepared spaghetti sauce and a little more wine if needed.
- Steam pearl onions to make them easier to peel. Then steam carrots till crisp-tender. To the oxtail stew, add in peeled onion, steamed carrots, sliced mushrooms. Bring back to slight boil, then simmer while vermicelli is prepared. Follow directions for boiling water amount on vermicelli package. Add in salt and extra virgin olive oil to boiling water. Add in vermicelli, turning to separate strands.Cook till done.
- Drain. Serve oxtails and sauce and vegetables over vermicelli in deep spaghetti bowls. Tossed green salad and a chunk of French bread complete the meal.
