The Roman-Style White Hunter’s Oxtail Recipe is a traditional, rich, and flavorful main course, perfect for Sunday lunch and for those who love homemade cooking made with simple ingredients and slow cooking.
A few weeks ago, I also prepared the classic Roman-style oxtail stew, one of the most loved recipes of tradition. This time, however, I wanted to change and bring to the table a different version but still linked to Roman cuisine: the white hunter’s oxtail, more delicate yet equally flavorful.
This is one of those dishes that smell of home and family, perfect to prepare calmly over the weekend. This recipe uses veal tail, which is smaller and more tender than cow tail, ideal for achieving very tender meat that falls off the bone.
To make it even more delicate, I always start with a brief initial boil, a small trick that helps to degrease the meat and soften it. Then, a generous and abundant sauté of carrot, celery, onion, and garlic, left to slowly brown with extra virgin olive oil and a pinch of chili pepper.
The long cooking with white wine will do the rest: the meat will become very tender, and a creamy, fragrant sauce will form that’s perfect for soaking up with bread.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these quantities, you get a generous white hunter’s oxtail, perfect for 4 people.
- 2.6 lbs oxtail (preferably veal)
- 1 carrot (medium-large)
- 1 stalk celery (abundant)
- 1 onion
- 1 clove garlic
- extra virgin olive oil
- salt
- chili pepper
- 1 glass white wine
Tools
- 1 Chopper
- 1 Pot
Steps
🥕 1️⃣ vegetables in the chopper
To prepare the white hunter’s oxtail, start with the sauté, which must be generous and fragrant.
Place carrot, celery, onion, and a clove of garlic into the chopper, then chop everything finely.
I prefer to get very small pieces, but you can also chop them with a knife. The important thing is that the chop is rich and abundant, as it will give flavor to the entire cooking process.
🧅 2️⃣ sauté in progress
In a large pot, pour a generous swirl of extra virgin olive oil and add the chopped vegetables.
Add a piece of chili pepper and let it brown over medium heat for several minutes, stirring often.
The sauté must soften very well and become fragrant: this step is crucial to achieving a truly flavorful white hunter’s oxtail.
🍖 3️⃣ oxtail in progress
When the sauté is well browned, add the veal tail, previously blanched for about 10 minutes.
Salt and let the meat brown on all sides for a few minutes, so it absorbs the flavor.
Then pour in a glass of white wine and lower the heat: rather than evaporating, the wine will serve to accompany the long cooking.
Cover and let it cook over medium-low heat for about an hour and a half, stirring occasionally.
The white wine will help the meat to cook slowly and create a creamy, flavorful sauce.
If the bottom dries out too much during cooking, add a little hot water to finish cooking.
The white hunter’s oxtail is ready when the meat is very tender and the sauce is nicely thickened.
✨ Final Notes
The white hunter’s oxtail is one of those Roman traditional dishes that is truly worth preparing with patience. It requires slow cooking, but the result is extremely tender meat and a rich, fragrant sauce that captivates at the first taste.
It’s a perfect recipe for Sunday lunch or a family table when you want to serve a rustic and flavorful main course. As often happens with traditional dishes, the secret lies in the simplicity of the ingredients and the time dedicated to cooking.
If you love authentic Roman recipes and dishes that smell of home, this white hunter’s oxtail will surely become one of your favorites.
FAQ (Questions and Answers)
Can I use cow tail instead of veal tail?
Yes, but cow tail is larger and requires longer cooking. It may take two hours or more to get soft and well-cooked meat.
Can it be prepared in advance?
Yes, the white hunter’s oxtail is even better the next day. Store it in the refrigerator and reheat it gently with a splash of water to make the sauce creamy again.
