anna maria wrote:
> Margaret Suran wrote:
>
>> I found several packages marked "Calf Tails" at the supermarket and
>> bought two pounds of the tails. They look like a small, pale version
>> of ox tails, something I enjoy when I prepare it.

>
> oxtail roman style
>
> Calf tail can be used, of course adjusting cooking time.
>
>
> 3 tablespoons extra-virgin olive oil
> 2 lb (approximately 1 kg) oxtail
> 1 medium onion, diced
> 1 carrot, diced
> 1 celery stick, chopped
> salt and pepper
> 1/4 cup (60 cc) dry white wine
> 1 cup (250 gr) tomato, diced
> 8 celery sticks, cut longitudinally into strips
>
> In a saucepan, pour the oil and turn the heat to medium. Add the oxtail
> and sauté it until the meat is uniformly browned.
>
> Add the onion, carrot, chopped celery stick, and salt and pepper. Sauté
> the mixture until the onion is soft.
>
> Add the wine, turn the heat to high, and let the wine evaporate.
>
> Add the tomato, and bring the mixture to a boil. When the sauce starts
> boiling, reduce the heat and add 1/2 cup (120 cc) water.
>
> Cover and cook the food until the meat becomes tender and starts coming
> off of the bone; add some warm water if necessary.
>
> Add the celery strips, and cook until the celery is tender. Adjust salt
> and pepper and serve warm.
>
Thank you, this sounds delicious. I will try it the next time.