The Oxtail Stew Recipe is a dish that is very popular in the family during the winter period. This recipe, with a single cooking on the stove, allows us to prepare a delicious first course: rigatoni with oxtail sauce. A typical recipe of Roman tradition, it should not scare anyone, because despite the long cooking hours, the preparation is really simple. Who among you has never prepared a stew, either white or with sauce? Well, the initial phase is always the same, as I was saying, only the times change. So, you just need to sauté the onion together with the carrot and cloves, and immediately after that, the tail. Once this is done, once you pour in the tomato and celery cut into cubes, lower the heat, and let it cook gently for as many hours as 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 will halve the times, but the flavor will not change, indeed…
So, after all, haven’t you got the urge to prepare the oxtail stew immediately? I still have a bit of it in the freezer.
For this recipe, you can use the Lagostina Pressure Cooker from 3.5L – 5L – 7L
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 oxtail cut into pieces
- As many celery stalks as half the weight of the oxtail
- 1 large onion
- 1 carrot
- 1.400 kg tomato pulp in bottle
- 2 oz extra virgin olive oil/lard
- 3 cloves
- 0.7 oz pine nuts
- 1 oz raisins
- 0.35 oz dark chocolate
Tools
- Casserole large and deep
How to prepare the Oxtail Stew Recipe
To prepare the Oxtail Stew Recipe, try to have every ingredient already measured and at hand, to make everything simpler.
Pour the finely chopped onion into the casserole and sauté it together with the cloves and the diced carrot.
Add the oxtail, already in pieces, and continue to sauté until all the fibers of the meat are well sealed.
Add the tomato pulp, and remember to also add hot 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.
Dip them in the sauce, salt, cover the pot three-quarters with a lid, so that the steam can partly escape, and lower the flame to a minimum.
Let it cook for about 4 hours, stirring from time to time, and checking that the sauce does not 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 hardly see the celery anymore, as it will have become one with the sauce.
Towards the end of cooking, soak the raisins to soften them in lukewarm water.
After turning off the heat, squeeze them well and add them to the oxtail, along with the pine nuts and 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:
A whole oxtail is too big for your needs? No problem, cook it all, and freeze the leftovers already portioned in glass containers.
In any case, you can keep the oxtail stew in the refrigerator for at least 2/3 days
Usually, for the oxtail stew, you should use as much celery as the weight of the tail itself, but having been doing it for a lifetime, I’ve 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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