Oxtail alla vaccinara
Instructions
Take slice the tail in its various vertebrae from the butcher and her cheeks apart.
Wash the pieces well.
Make a mixture with onion, garlic, carrot, celery and parsley coast; Sauté the chopped in oil and then pour the tail pieces and Brown well doing cheeks.
Bathed with red wine and when evaporated cover with the tomatoes.
If not enough to cover meat add a little hot water.
Cover, bring to a boil, lower the heat and cook.
The cooking time is very long and depends on the thickness of the tail: from 3 to 6 hours.
Half an hour before cooking is finished add the rest of celery cut into sticks.
The sauce should be thick, dark, flavorful.
The original Roman recipe called for raisins, pine nuts and grated bitter chocolate.
But has fallen into disuse.
Ingredients and dosing for 6 persons
- 750 g of oxtail
- 250 g of ox cheeks
- 1 glass of dry red wine
- 250 g of peeled tomatoes
- 1 onion
- 1 clove of garlic
- 1 carrot
- Chopped parsley
- 1 celery
- Laurel
- Olive oil
- Salt
- Pepper