The Oxtail Stew Recipe is a dish that is very much appreciated by the family during the winter period. This recipe allows us to also prepare a delicious first course: rigatoni with oxtail stew sauce. A typical recipe of the Roman tradition, but it should not scare anyone because despite the long cooking hours, the preparation is really simple. Who among you has never prepared a stew, whether white or with sauce? Well, the initial phase is always the same, only the times change, as I told you. So, you just need to brown the onion with the carrot and cloves, and then add the oxtail. Once this is done, after pouring in the tomato and diced celery, lower the heat and let it cook on low for all the hours needed.
But if you don’t have so much time to devote to the Oxtail Stew Recipe, you can easily cook it in a pressure cooker.
This way, you’ll halve the time, but the taste will not change, on the contrary…
So, after all, don’t you feel like preparing oxtail stew right away? I still have some in the freezer.
For this recipe, you can use the Lagostina Pressure Cooker from 3.5L – 5L – 7L
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 oxtail cut into pieces
- Celery stalks as much as half the weight of the oxtail
- 1 large onion
- 1 carrot
- 1.4 kg bottled tomato pulp
- 2 tbsp extra virgin olive oil/lard
- 3 cloves
- 0.7 oz pine nuts
- 1 oz raisins
- 0.35 oz dark chocolate
Tools
- Saucepan large with high edges
How to prepare the Oxtail Stew Recipe
To prepare the Oxtail Stew Recipe, try to have every ingredient already measured at hand, to make everything easier.
Pour the finely chopped onion into the saucepan, and brown it along with the cloves and chopped carrot.
Add the oxtail, already in pieces, and continue browning until all the meat fibers are well sealed.
Add the tomato pulp, and remember to also add water, as much as the bottles contain.
While everything starts to boil, take care of the celery stalks, wash them, dry them, and cut them into thin slices.
Throw them into the sauce, salt, cover three-quarters of the pot with a lid, so that the steam can partially escape, and lower the flame to the minimum.
Let it cook for about 4 hours, stirring occasionally, and checking that the sauce doesn’t dry out too much.
If necessary, add a little hot water, and continue cooking according to the indicated times.
At the end of cooking, the meat should be very tender, and you should almost no longer see the celery because it will have become one with the sauce.
Towards the end of cooking, soak the raisins to soften them, in warm water.
After turning off the flame, squeeze them well and add them to the oxtail, but along with the pine nuts, dark chocolate, and mix well.
Serve your Oxtail Stew Recipe after at least ten minutes, just enough time to let it lose excess heat.
Tips and variations:
An entire oxtail is too large for your needs? No problem, cook it all, and freeze the leftover portions in glass containers.
In any case, you can keep the oxtail stew in the fridge for at least 2/3 days
Usually for oxtail stew, as much celery should be used as the weight of the oxtail itself, but having made it for a lifetime, I realized that half the amount is more than enough.
Do you like meat with sauce? Then don’t miss the next recipe: Meat alla pizzaiola
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