Oxtail - Roman style
calories: medium
category: Meat
cost: Medium
difficulty: medium
preparation time: 360
Ingredients
Oxtail 2kg.
Chopped tomatoes 400gr.
Celery 60gr.
Bacon 200gr.
Fat raw ham 50gr.
Carrots 2
Onions 2
Bay leaves 2
Cinnamon to taste
Dry white wine as required
Pepper to taste
Salt to taste
See our
Wine Tips
for your meals
Chopped tomatoes 400gr.
Celery 60gr.
Bacon 200gr.
Fat raw ham 50gr.
Carrots 2
Onions 2
Bay leaves 2
Cinnamon to taste
Dry white wine as required
Pepper to taste
Salt to taste
See our
Wine Tips
for your meals
Preparation Mince one carrot with the lean bacon, the onion and the ham and put them aside. Cut the oxtail into pieces and let it rest for about two hours under running water. Wash a bay leaf, a carrot, an onion and a stalk of white celery. Then, fill a saucepan with cold water and add these ingredients. Let them all boil and add the chopped oxtail.
Cook on a medium heat for an hour. In the meantime, put the minced ingredients you have left aside in another pan and let them brown on a low heat. Add the oxtail and after ten minutes add the white wine.
Once the wine has evaporated, add the chopped tomatoes, put the lid on and let it cook for three hours pouring some broth every now and then.
Half an hour before the dish is ready, chop and boil the remaining celery and add it to the pot.
Some minutes before the dish is ready, add some cinnamon and pepper and then stir. The Chef's tips You can add some bitter chocolate some minutes before the dish has finished cooking. The dish will be more tasty. We recommend you should drink the Brunello di Montalcino with this recipe. Curiosity You can completely change the recipe, replacing salt with Indian spices to personalize your preparation.
Cook on a medium heat for an hour. In the meantime, put the minced ingredients you have left aside in another pan and let them brown on a low heat. Add the oxtail and after ten minutes add the white wine.
Once the wine has evaporated, add the chopped tomatoes, put the lid on and let it cook for three hours pouring some broth every now and then.
Half an hour before the dish is ready, chop and boil the remaining celery and add it to the pot.
Some minutes before the dish is ready, add some cinnamon and pepper and then stir.
