Oxtail with Grappa
Second courses
Aged
6 people
Paolo Tosel, Il Pellice
About 60 minutes
Ingredients:
1 kg oxtail
75 g butter
1 onion
1 carrot
1 stalk of celery
Leek
Some leaves of parsley
Some leavers of sage
A little flour
Half glass aged Grappa
Corn mush (optional)
75 g butter
1 onion
1 carrot
1 stalk of celery
Leek
Some leaves of parsley
Some leavers of sage
A little flour
Half glass aged Grappa
Corn mush (optional)
Preparation:
Cut the oxtail in pieces, without chipping the bone and sprinkle with salt.
Sauté the chopped vegetables with butter and in a saucepan, then brown the oxtail in the same pan.
As soon as the meat is browned, add the flour, previously dissolved in half glass of Grappa.
When the mixture start boiling, add salt, seal the saucepan up and cook for 2 hours.
Before placing the meat on a hot plate, cook over high heat for a few minutes. Serve with a steaming corn mush (if desired).
Sauté the chopped vegetables with butter and in a saucepan, then brown the oxtail in the same pan.
As soon as the meat is browned, add the flour, previously dissolved in half glass of Grappa.
When the mixture start boiling, add salt, seal the saucepan up and cook for 2 hours.
Before placing the meat on a hot plate, cook over high heat for a few minutes. Serve with a steaming corn mush (if desired).
