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.
Pottery Soup Plate 23 cm Brown
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
Handmade Taralli Pizzaiola Flavour
Metiusco white wine, Palama
black eyed beans
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Sweet Caciocavallo 500gr
Caroselle, wild fennel
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.
Add the tomato passata to the saucepan and bring to the boil, then add salt and pepper, a little sugar, cover, and simmer gently