Oxtail stew

The dish we are cooking today is oxtail stew. It’s a classic of Roman cuisine and of the Lazio region more generally, an authentic and very tasty dish that everyone should try at least once in their lifetime. If you haven’t tried it, buy the ingredients immediately and get to work! The preparation is a bit complex in that the cooking time is very long, but the pleasure that this dish will provide more than repays the time spent waiting. It’s basically a stew made with the tail of the animal, cooked long and slow, and served topped with cooked vegetables. Follow our recipe step-by-step and we assure you the result will make a very good impression as lunch or dinner party or even just as a family meal. The dish can be kept in the fridge in an airtight container for at least two or three days.

Ingredients

  • tomato passata 250 millilitres
  • lard
  • butter
  • garlic 1 clove
  • parsley
  • celery 1 celery stalk
  • carrots 1 carrot
  • onions 1 medium onion
  • sugar
  • salt
  • pepper
  • red wine 100 millilitres
Information
20 minutes Total time
150 minutes Active time
Serves 2 persons
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Preparation

Chop the garlic, parsley, celery and onion and slice the carrot. Fry for a few minutes in a saucepan with the lard and butter, then add the pieces of oxtail and sauté for a few minutes. Then add the wine and let it evaporate completely, add salt and pepper and some sugar, then add enough water to cover everything. Cover the pan and cook over a low heat for 2 hours.

Tips
The traditional recipe demands that, before adding the pine nuts, celery and raisins, one removes the sauce and uses as a pasta sauce.
Trivia
From the heart of Rome, in the cattle slaughterers’ district, oxtail stew is considered to be the ‘queen of the fifth quarter’, or what remains of the cow after all the more prized cuts have been sold to the wealthy: thus we’re talking about offal such as the heart, spleen, tail and tripe.

Step by step

**Click on the photos to access full step by step!

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