Braised Oxtails with Homemade Noodles and Tomato Gremolata

Adapted by
Yield: 4 servings


2 Tablespoons olive oil
2 ounces salt pork shoulder or slab bacon, cut into ¼-inch-by-1-inch pieces
3 Tablespoons all-purpose flour
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pounds beef, cut into 1-inch rounds
3 medium carrots, peeled, quartered, and cut into 1-inch pieces
2 stalks celery, split lengthwise and cut into 1-inch pieces
1 medium onion, peeled and cut in 1-inch pieces
1 glove medium leek, white part only, washed, quartered, and cut in 1-inch pieces
1 garlic, peeled and mashed
4 cup fresh plum tomatoes, peeled
1 cup red wine
1 chicken stock (separate recipe) or water
herbs made with 12 parsley stems, 4 thyme sprigs, 2 marjoram sprigs, 1 bay leaf


Preheat oven to 350°F. Place a heavy-bottomed ovenproof pot or skillet over medium heat. Add the olive oil and the salt pork or bacon and brown, rendering the fat. Remove the browned pieces and set aside. Mix the flour with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Dredge the oxtails with the seasoned flour and brown on all sides in the pot. Remove the oxtails and set aside. Pour out all but 2 tablespoons of the fat in the pot and add the carrots, celery, onion, and leeks. Sauté the vegetables for about 10 minutes or until golden brown.

Add the garlic, tomatoes, oxtails, salt pork or bacon, wine, stock, vinegar, and herb bouquet, and the remaining salt and pepper. Bring to a simmer on top of the stove, cover, and place in the preheated oven. Cook slowly until the oxtails are very tender, about 2½ hours. Skim the fat from the surface of the cooking liquid. May be prepared up to a day ahead and refrigerated. Reheat before serving. Cook the noodles until tender in boiling salted water. Drain and toss with the butter. Place noodles on serving plates, top with the oxtails and the vegetables. Sprinkle with the Tomato Gremolata.