Oxtail alla vaccinara is a typical dish of Roman tradition. It is a tasty main course made with oxtail, beef cheeks, dry red wine, peeled tomatoes, onion, garlic, carrot, chopped parsley, celery, bay leaf, olive oil, salt, and pepper. The oxtail is first braised and then stewed for a long time in a tomato and red wine sauce, becoming tender and flavorful. It is a rich and savory dish, perfect for special occasions.
Have the butcher cut the oxtail into its various vertebrae and the cheeks into regular pieces
Wash the pieces well
Chop the onion, garlic, carrot, a stalk of celery, and parsley; sauté the mixture in oil and then add the pieces of oxtail and cheeks, browning them well
Pour in the red wine and when it has evaporated, cover with the peeled tomatoes
If they are not enough to cover the meat, add a little hot water
Cover, bring to a boil, lower the heat, and let it cook
The cooking time is very long and depends on the size of the oxtail: from 3 to 6 hours
Half an hour before the cooking is finished, add the rest of the celery cut into sticks
The sauce should be thick, dark, and flavorful
The original Roman recipe required raisins, pine nuts, and grated dark chocolate
But it has fallen out of use
Pan
Casserole
Knife
Cutting Board
Italia
| Energy (kcal) | 16.52 |
| Carbohydrates (g) | 1.21 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 0.09 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.42 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.01 |
