Braised Oxtail

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced (green part removed)
• 3 carrots, sliced
• 3 pounds oxtail, cut in pieces by butcher
• Flour for dredging
• 1 cup dry white wine
• 1 cup canned Italian tomatoes
• 3 strips orange peel
• Coarse salt and freshly ground pepper to taste
• 6 stalks celery, chopped

1. Preheat oven to 350 degrees.
2. Heat the olive oil in a large casserole.
3. Add the onion and garlic and cook until soft.
4. Add the carrots and brown gently.
5. Remove with a slotted spoon and keep warm.
6. Wipe the oxtail pieces dry with paper towels.
7. Dredge lightly with the flour and brown in the oil a few at a time, on all sides.
8. Pour off excess fat.
9. Return the onions to the pan, along with the white wine.
10. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper.
11. Bring to a simmer on top of the stove, cover and place in the oven.
12. Bake for 1 1/2 hours.
13. Add the celery and continue cooking for 30 minutes or until tender.

olive oil, onion, garlic, carrots, oxtail, flour, white wine, italian tomatoes, salt, stalks celery

Taken from cooking.nytimes.com/recipes/3396 (may not work)