Oxtail Stew
6 servings
180 minutes
Oxtail ragout is a dish rooted in traditional Italian cuisine, especially in Rome, where it is called Coda alla vaccinara. Once considered a part of the carcass accessible to the poor, over time the recipe gained cult status. Slow cooking makes the meat tender while infusing it with the flavors of vegetables, wine, and spices. The thick, aromatic sauce pairs perfectly with pasta or bread, allowing one to savor its depth. Sweet notes of cinnamon and the heat of spicy pepper add complexity and warmth to the dish, while celery brings freshness. This ragout not only satisfies but tells a story of Italian culinary tradition where gastronomic masterpieces arise from humble ingredients.
1
Cut the tails into pieces 3-4 centimeters long, cover with cold water, add salt, and boil for 10 minutes. Place the tails on a paper towel. Leave 500 milliliters of broth.
- Bull's tail: 1.5 kg
- Salt: to taste
2
Cut the lard into thin slices. Chop the garlic and 1 bunch of parsley. Dice the carrot and onion. Mix all the vegetables.
- Salo: 100 g
- Garlic: 2 cloves
- Parsley: 2 bunchs
- Carrot: 2 pieces
- Onion: 1 head
3
Fry the tails and fat in a pot with olive oil, add vegetables, and simmer everything together a bit. Pour in the wine, season with salt and pepper. Mix the tomato paste with the remaining meat broth and pour the resulting mixture into the pot. Cover with a lid and stew on low heat for about two and a half hours. 15 minutes before the end of this time, add finely chopped celery stalks and season the entire contents with cinnamon, hot pepper, and chopped parsley.
- Bull's tail: 1.5 kg
- Salo: 100 g
- Olive oil: 2 tablespoons
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Tomato paste: 3 tablespoons
- Celery stalk: 3 pieces
- Dried red pepper: pinch
- Cinnamon: pinch
- Parsley: 2 bunchs