The Oxtail Roman Style is a typical dish of Roman cuisine. A very succulent dish made with oxtail, where there are two original preparation versions: in the first, a sauce with unsweetened cocoa, raisins, and pine nuts is prepared, while in the second version by Ada Boni, there is a double use of this meat; first, a broth is prepared, and then with the boiled meat, the oxtail Roman style is made. Its sauce is also used to season rigatoni pasta, the so-called rigatoni alla vaccinara, and in this case, the oxtail is served with the pasta. Oxtail Roman style is the queen of the fifth quarter, with the latter classifying offal such as tripe, kidneys, heart, liver, spleen, sweetbreads, spinal cords, brain, and tongue, all edible parts.

Discover also the other typical recipes of Roman tradition:

Difficulty: Very easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 2 People
Cooking methods: Slow Cooking, Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

2.2 lbs oxtail
2 slices pork cheek
1 onion
1 clove garlic
2 carrots
1 glass dry white wine
1 tbsp tomato paste
6 tbsps extra virgin olive oil
1 clove
salt
pepper
1 celery (heart)

Tools

1 Pan
1 Knife

Steps

Chop the pork cheek, carrot, onion, and garlic with a knife.
In a large pan, add the oil, clove, and the prepared sauté.
Sauté over low heat for a few minutes.
Add the oxtail and brown it on all sides.
Pour in the wine and let the alcohol evaporate.
Add the tomato paste dissolved in a little warm water.
Cover and cook, adding water from time to time so it never dries out.
Adjust salt and pepper.
Cooking time is about 2 hours and 30 minutes.
After this time, add the diced celery and cook for another 20 minutes.
Serve hot with rustic bread and a good red wine.