Description
A dish that’s a feast for all the senses. Traditional Roman style oxtail “Alla Vaccinara” is as close as you can get to dining like the ancient Romans.
Ingredients
Scale
- Oxtail: 3 lbs (about 1.35 kg)
- Lard: 2 oz (60 gr)
- White Onions, chopped: 1 3/4 lbs (260 gr)
- Celery, chopped: 2 1/4 lbs (500 gr)
- Carrots, chopped: 3/4 lb (100 gr)
- Garlic: 1 clove
- Whole Peeled Tomatoes: 17 oz (500 gr)
- White Wine: 1 cup (250 ml)
- Extra Virgin Olive Oil: 4 tbsp
- Raisins: 2 tbsp
- Pine Nuts: 2 tbsp
- Cocoa Powder: 4 tbsp
- Parsley, chopped: 1 tbsp
- Cloves: 2
- Salt and Pepper: to taste
Instructions
1. Prepare the Meat:
- Trim excess fat from oxtail and cut at joints. Soak in cold water for 1 hour, changing water until clear. Dry the meat.
2. Brown the Oxtail:
- Melt lard in a heavy casserole and brown the oxtail pieces. Remove and set aside.
3. Sauté Vegetables:
- In the same casserole, add olive oil and cloves. Sauté onion, carrot, half the celery, and garlic until softened.
4. Cook with Wine and Tomatoes:
- Return oxtail to the pan, add white wine, and let simmer. Add mashed tomatoes, reduce heat, cover, and cook for 3+ hours until meat is tender.
5. Traditional Finish:
- For the traditional version, add boiled celery strips, cook 20 minutes, then add pine nuts, drained raisins, parsley, and cocoa to the sauce before returning the meat to the pan.
Notes
- Choosing Oxtail: Select oxtail with some fat for flavor but trim excess.
- Cooking Time: May vary based on meat and age of the animal. Adjust as needed.
- Versatility: This dish can be adapted for slow cookers after adding tomatoes.
- Advance Preparation: Prepare up to adding celery and finish before serving for best flavor.
- Prep Time: 90 mins
- Cook Time: 180 mins
- Category: Main Course
- Method: Braising
- Cuisine: Italian