Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      5 hr

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

This slow-cooked sauce is plenty rich on its own, but if you’d like to make a wonderful garnish, sauté 3 cups of assorted sliced mushrooms along with 2 tablespoons minced shallots in 2 tablespoons butter until tender.

You can use veal shank or short ribs in place of the oxtail if you like.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds oxtails, cut into approximately 2-inch sections
  • 1

Method

  1. Put the oil in a large skillet and turn the heat to medium-high. Brown the oxtail pieces, turning as necessary to brown on all sides—this will take a while, 20 minutes or so; don’t rush it. As the oxtail pieces brown, transfer them to a casserole or large ovenproof saucepan.
  2. Preheat the oven to