Oxtail stew is a traditional dish of Roman cuisine, prepared with oxtail. The recipe has ancient origins and dates back to the time of the 'vaccinara', the butcher who worked with the less noble parts of the bovine. The tail is slowly cooked with lard, carrot, onion, garlic, parsley, dry white wine, lard, and tomato sauce until it reaches a soft and succulent consistency. Perfect for the colder months, this dish is true comfort food that will win over all palates.
Cut the oxtail into pieces and brown it in a pan with the lard, the lard, and the chopped herbs
Sauté until the meat is slightly colored; season with salt and pepper, then sprinkle with white wine and when it has evaporated, add 2 tablespoons of tomato sauce diluted in half a liter of hot water
Cover and cook over very low heat for at least three hours, occasionally adding a few tablespoons of broth if necessary
Pan
Casserole
Knife
Store in the refrigerator for up to 2 days
Typical dish of Roman cuisine
Italia, Lazio
| Energy (kcal) | 43.93 |
| Carbohydrates (g) | 0.63 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 4.54 |
| of which Saturates (g) | 1.68 |
| Protein (g) | 0.11 |
| Fiber (g) | 0.18 |
