Roman oxtail stew


1 oxtail images-1.jpg.jpeg
1 green celery
1 onion
1 clove of garlic
lard / guanciale q.s.
extra virgin olive oil q.s.
1 kg of tomatoes in pieces
2 glasses of white wine dry
4 cloves
pine nuts q.s.
raisins q.s.
unsweetened cocoa powder q.s.
Hot water q.s.


1. Rinse the tail, dry and cut into fairly large pieces
2. Put the tail pieces in a large deep pan and brown toghether with finely chopped lard (or guanciale) and extra virgin olive oil, once browned, add the chopped onion, whole garlic, cloves, salt and pepper. Allow to dry water leaking from the tail and, once dry, sprinkle with two glasses of dry white wine and cook for about 15 minutes.
3. Pour into the pan the tomatoes, cover with lid and simmer for an hour, stirring occasionally and adding water as needed. Simmer the meat for at least three hours always making sure that the tail is always covered with sauce and then to have on hand always hot water. The meat of the tail should hardly come off from the bone and thus may also take more than three hours to get a pretty overcooked tail based on the age of the animal.
4. When almost cooked, clean and boil celery then prepare a sauce by putting in a pan the celery, some gravy spoon tail, a handful of pine nuts, a handful of raisins and a couple of tablespoons of unsweetened cocoa. Leave to simmer the sauce for a couple of minutes.
5. Once you have finished cooking, add the sauce to the tail and serve hot.


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