Oxtails, Roman Style

1. 1

   Season oxtails with salt and pepper.

2. 2

   Heat a 6 quart stove top covered casserole and add the oil and garlic.

3. 3

   Saute for just a moment and add one third of the meat.

4. 4

   Brown well on both sides and remove.

5. 5

   Brown next third and then last third.

6. 6

   Drain fat from the pot and return all the meat, along with all the other ingredients.

7. 7

   Cover and simmer until very tender, about 2 1/2 hours.

8. 8

   You may need to add a bit of water now and then if the mixture dries out.

9. 9

   I add a can of chopped tomatoes at the end.

No additional tips available.