Oxtail Stew
6 servings
180 minutes
Oxtail stew is a traditional Italian dish with a deep history dating back to times when cooking was based on using all parts of the animal. Slow simmering over low heat transforms tough meat into incredibly tender pieces, infusing it with the aromas of wine, spices, and vegetables. The rich sauce soaked with pancetta, celery, and tomatoes makes this dish perfect for serving with pasta or fresh bread that will absorb all the depth of flavor. Warm, rich, and cozy – it’s ideal for a leisurely lunch with loved ones, revealing the gastronomic soul of Italy.
1
Cut the bull tails, season with salt and pepper. Heat oil in a cauldron over medium heat. Fry the bull tails until golden brown and place on a plate.
- Oxtail: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 4 tablespoons
2
Place diced ham, 5 chopped celery stalks, minced garlic, carrot, and onion along with a bay leaf in a pot and cook until soft. Then add tomato paste and cook, stirring, for 6 minutes. Pour in the wine and bring to a boil. Continue cooking until the wine evaporates. Return the oxtails to the pot, add crushed tomatoes, and pour in 1 1/2 cups of water. Reduce heat, cover, and simmer for about 2 hours.
- Pancetta: 120 g
- Celery stalks with leaves: 6 pieces
- Garlic: 2 cloves
- Carrot: 1 piece
- Onion: 1 head
- Bay leaf: 1 piece
- Tomato paste: 2 tablespoons
- Red wine: 1 glass
- Canned tomatoes: 1 jar
- Oxtail: 1 kg
- White bread: to taste
- Pasta: to taste
3
Add 1 whole stalk of celery and cook over medium heat without a lid for another 40 minutes. Season with cinnamon, salt, and pepper. Serve the finished roast on plates, drizzled with sauce, alongside bread or pasta. Enjoy your meal!
- Celery stalks with leaves: 6 pieces
- Cinnamon: to taste
- Salt: to taste
- Ground black pepper: to taste
