Oxtail with Capers Recipe

Name: Oxtail with Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 3 to 4 pounds oxtails, cut into 2-inch lengths; Salt and black pepper to taste; 2 large onions, roughly chopped; 1 tablespoon minced garlic; 2 cups chopped tomatoes (canned are fine); 1 cup red wine; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/4 teaspoon ground allspice; 1 cup capers, with a bit of their juice; 3 or 4 Roasted Red Peppers (page 470), cut into strips; Chopped fresh parsley leaves for garnish

Servings: persons

1 tablespoon extra virgin olive oil
3 to 4 pounds oxtails, cut into 2-inch lengths
Salt and black pepper to taste
2 large onions, roughly chopped
1 tablespoon minced garlic
2 cups chopped tomatoes (canned are fine)
1 cup red wine
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground allspice
1 cup capers, with a bit of their juice
3 or 4 Roasted Red Peppers (page 470), cut into strips
Chopped fresh parsley leaves for garnish

1
Preheat the oven to 300F.
2
Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium-high heat.
3
Add the meat and cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes.
4
Remove with a slotted spoon.
5
Reduce the heat to medium and add the onions; cook until softened, stirring occasionally, about 5 minutes.
6
Add the garlic and stir; add the tomatoes, wine, and spices, along with at least 1/2 teaspoon black pepper, and bring to a boil.
7
Cook, stirring occasionally, until the mixture is saucy, about 15 minutes.
8
Add the capers and return the meat to the pan.
9
Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tenderfalling off the bone.
10
Taste and adjust the seasoning.
11
If the mixture is soupy, remove the meat and reduce the liquid over high heat until it is more like a sauce.
12
Stir in the peppers, garnish, and serve, or cover and refrigerate for up to 2 days.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 3 to 4 pounds oxtails, cut into 2-inch lengths, Salt and black pepper to taste, 2 large onions, roughly chopped, and more.

Yes, Oxtail with Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail with Capers

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