Description
A rich, traditional Roman stew. Tender oxtail in a deeply flavorful sauce.
Ingredients
Units
Scale
- 3 lbs (1 kg) Oxtail
- 2 oz (60 gr) Lard
- 1 3/4 lbs (1 kg) White Onions, chopped
- 2 1/4 lbs (1 kg) Celery, chopped
- 3/4 lb (100 gr) Carrots, chopped
- 1 clove Garlic
- 17 oz (500 gr) Whole Peeled Tomatoes
- 1 cups (250 ml) White Wine
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Raisins
- 2 tbsp Pine Nuts
- 4 tbsp Cocoa Powder
- 1 tbsp Parsley, chopped
- 2 Cloves
- Salt and Pepper
Instructions
- 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.
- Brown the Oxtail: Melt lard in a heavy casserole and brown the oxtail pieces. Remove and set aside.
- Sauté Vegetables: In the same casserole, add olive oil and cloves. Sauté onion, carrot, half the celery, and garlic until softened.
- 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.
- 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
- For deeper flavor, consider using a combination of beef broth and red wine instead of just white wine.
- To enhance the richness, add a tablespoon of tomato paste along with the tomatoes.
- Leftovers can be stored in the refrigerator for up to 4 days and are even more flavorful the next day. Reheat gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150