Recipe courtesy of Mario Batali
Total:
3 hr
Active:
1 hr
Yield:
4 servings
Level:
None

Ingredients

  • 5 pounds oxtails, cut into thick pieces
  • 6 tablespoons virgin olive oil
  • 2 medium red onion, cut into 1/2 inch dice
  • 2 carrots, cut into 1/2 inch rounds
  • 2 ribs celery, cut into 1 inch pieces
  • 2 cups Barolo wine
  • 2 anchovy fillets, rinsed and patted dry
  • 2 cups chicken stock
  • 2 cups basic tomato sauce, recipe follows
  • 1 bunch rosemary
BASIC TOMATO SAUCE
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 3 ounces virgin olive oil
  • 4 tablespoons fresh thyme (or 2 tablespoons dried)
  • 1/2 medium carrot, finely shredded
  • 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
  • Salt, to taste

Directions

Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a heavy-bottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender. Serve with soft polenta.

BASIC TOMATO SAUCE

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

IDEAS YOU'LL LOVE

Big Al's Boiled Crawfish

Brasato al Barolo

Recipe courtesy of Gabriele Corcos|Debi Mazar

Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)

Recipe courtesy of Gioco

Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)

Recipe courtesy of Gioco

Braised Oxtails "Anton"

Quail with Wild Cherry and Barolo Sauce

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here