1 oyster-shaped piece of oxtail about 1.5 kg, opened and wrapped in plastic wrap
Salt and pepper to taste
3 cloves of garlic, minced
2 tablespoons of milk
Stuffing
2 carrots, cut into sticks
250g of smoked calabresa sausage, crumbled
200g of green beans, sliced
1/4 cup (chopped) of green pitted olives
Enough cornstarch to thicken the sauce
1 oyster-shaped piece of oxtail about 1.5 kg, opened and wrapped in plastic wrap
Salt and pepper to taste
3 cloves of garlic, minced
2 tablespoons of milk
Stuffing
2 carrots, cut into sticks
250g of smoked calabresa sausage, crumbled
200g of green beans, sliced
1/4 cup (chopped) of green pitted olives
Enough cornstarch to thicken the sauce
1
Preheat the oven to 400°F
Season the meat with salt, pepper, garlic, and milk
Let it rest for an hour
Open the meat and distribute the carrots, sausage, beans, and olives
2
Roll like a roulade and tie with kitchen twine
Place in a lightly greased baking dish, cover with aluminum foil and bake for about an hour
Remove the foil, brush with the sauce that formed, and let it brown
3
Reduce the sauce from the baking dish, mix with cornstarch, and simmer until thickened
Serve the meat with the sauce.
