Some people turn their noses up at the mention of oxtail, but this underrated meat is succulently delicious. When slow cooked for many hours or quickly blasted in a pressure cooker, which we did, the gelatinous meat turns tender and fall-off-the-bone fantastic. Oxtail is also quite inexpensive, making it easy on the pocketbook, which I'm sure we can all appreciate right now. Use up that leftover red wine for stewing and this meal just gets more economical by the minute! Delightful served over couscous and sprinkled with a tasty gremolata.
This recipe contains oxtail, tomatoes (diced), fresh garlic, onions, wine (red), bay leaves, salt, olive oil, black pepper
4 - 6 Servings
Prep time: 10 min
Cook time: 3 hr