OXTAIL TOMATO RECIPES

Steps:

• Preheat the oven to 275°F.
• In a large dutch oven with a heavy lid, heat the oil over medium heat and wait for it to shimmer. Add flour, salt and pepper on a plate and dredge the oxtails. Use as much or as little flour as you may need, shaking off any excess.
• When the oil is hot, brown the oxtails on all sides, if necessary in batches, around 4-6 minutes on each side. Remove the oxtails and place them in a plate.
• Stir in the onions, celery, and garlic and sauté for 5 minutes, until the onions are soft. Pour in the wine and simmer for 5-7 minutes, until partially evaporated.  Return the oxtails and add the tomatoes and broth. Bring to a steady simmer. Cover the pot with crumpled, wet parchment paper, then place the lid securely over the top. Place the dutch oven in the oven.
• Bake for 2 ½ to 3 hours, making sure the pot simmers very gently. Stir in the balsamic vinegar. Garnish with parsley.

Steps:

• "Remove extra fat from the oxtail chunks. You dont need to be very thorough with this preparation. Leaving some fat on the oxtail chunks is ok. In a large pot, add water (enough to cover the oxtail chunks, based on your estimation, but dont put the oxtail chunks in the pot yet) and bring to a boil. Put the oxtail chunks in the boiling water for a minute or two, until the meat is no longer red. Empty the pot and rinse the oxtail chunks in cold water. Clean the pot. Put the oxtail chunks back to the pot. Add black pepper, the sliced onion and ginger roots. Fill to 2/3 of the pot with fresh water. Cover and bring to a boil on high heat. Switch to medium-low heat to keep the soup stewing for about 3~4 hours. During this time, use a spoon to remove fat from the surface of the soup as often as needed. When the oxtail chunks are finally done (you can use a fork to test if the meat can come off the bones,) add tomato sauce to the soup, stir, and bring it to a boil on high heat. Use a spoon to remove the foams from the surface of the soup. Peel the potato and cut it into slices. Add the potato to the soup, bring to a boil and leave the soup stew on medium heat for another 30 minutes or until the potato is well cooked. Add salt to taste. Serve. "