Coda alla Vaccinara

Roman Oxtail Stew

While you may have had Oxtail Stew before, if you haven’t tried this classic Roman recipe you really are missing out. I love slow cooked meats and this is one recipe that is well worth the wait. You will either buy beef or veal ‘tails’, and the butcher will cut it into pieces for you. One of the reasons I love this dish is because it actually makes two classic Roman recipes. You can eat the ‘oxtail’ by itself, accompanied by roast potatos, polenta or rice… then the next day with the leftovers, you can create a wonderful pasta sauce to accompany a short pasta such as rigatoni. After slow cooking for a few hours, the meat should fall away from the bones. This is a very rich and flavourful sauce for any pasta. I like to cook more oxtail than I actually need to stretch this recipe over 2 or 3 meals.

1kg Oxtail 1 cup flour Olive Oil 1 large onion 2 medium carrots 16 ribs celery 10 cloves 1 small fresh red chilli pepper, chopped salt freshly cracked balck pepper 50g guanciale (cured pork jowl) cubed 250ml white wine 1 can tomato ‘polpa’ 1/4 cup currants (or a handful) 500ml -750ml vegetable or beef stock 1 tablespoon dark cocoa or 30g grated dark chocolate 2 tablespoons lightly toasted pine nuts lemon zest

Into the oven for 3 hours

150 degrees Celsius

Purée, add cocoa and stir into stew half hour before serving

You can substitute the cocoa for dark chocolate

For complete recipe:

While many recipes will tell you to cook this in a saucepan on the stovetop, I find it better to start it off on the stovetop, but finish the slow cook in the oven in a 'Dutch Oven' such as a cast iron Le Creuset saucepan.

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