228 W. Tenth St.
New York, NY 10014
|Sloppy Giuseppe: Italian Sloppy Joe
Chef Cesare Casella of Maremma – New York, NY
Adapted by StarChefs.com
Yield: 5 Servings
- 2 Tablespoons extra-virgin olive oil
- 5 pounds oxtail, trimmed and cleaned, cut into 1-inch rounds
- Salt and pepper to taste
- 2 Tablespoons red wine vinegar
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup chipotle peppers, diced
- 1 cup red onion, diced
- 5 cloves garlic, crushed
- 1 cup red wine
- 2 Tablespoons tomato paste
- 2 cups water
Preheat oven to 350° F. In a large, oven-safe skillet,
heat olive oil over medium heat. Season the oxtail with the salt
and pepper and add the pieces to the skillet. Cook over medium-
high heat, turning occasionally so they brown evenly. Drain the
fat from the skillet, add the vinegar, celery, carrots, chipotle
peppers, onions and garlic. Cook, stirring for 10 minutes.
Stir in the wine. Cover and transfer to the oven. After 15 minutes,
add the tomato paste. Cook, stirring occasionally, for 3 hours;
the meat should be fork tender. Remove from oven and pick meat off
the bone. Add 2 cups of water to skillet with oxtail meat. Return
to oven and cook for another 45 minutes. Serve over grilled bread.
Cupinero Merlot 2002 - An elegant merlot with plenty of chewy tannins
to soak-up the gelatinous braising fallout of the oxtails, flesh
and fat in matrimony.