Grandma’s oxtail: a Roman dish that inspires starters, main courses, and side dishes.
Oxtail is one of those dishes that smell of history and tradition. A classic of Roman cuisine, born from the ability to transform simple and humble ingredients into a triumph of taste. And just like many recipes passed down from generation to generation, this one also came to my family thanks to a special bond. My grandmother, in fact, learned to prepare it from her sister, who lived in Rome and taught her all the secrets of this dish. I still remember the aroma that filled the house when grandma cooked it, with her personal touch of dark chocolate that made it even more special. The oxtail sauce was always abundant, and she, with her wisdom and love for anti-waste cooking, used it to dress the pasta the next day. A simple and tasty first course that brought all the flavor of Roman tradition to the table. But the real protagonist was the oxtail, a rich and succulent main course capable of conquering all palates. And to accompany this delight, there could not be missing the side dishes, carefully chosen to enhance the flavors and create perfect harmony.
Today I want to share with you her recipe, a precious gift that combines Roman tradition with the warmth of my family.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
- Energy 314.93 (Kcal)
- Carbohydrates 11.34 (g) of which sugars 2.40 (g)
- Proteins 19.21 (g)
- Fat 22.13 (g) of which saturated 5.66 (g)of which unsaturated 11.54 (g)
- Fibers 2.15 (g)
- Sodium 412.18 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.3 lbs oxtail
- 5.3 oz pork cheek
- 1 yellow onion (Large)
- 2 carrots
- 2 stalks celery
- 1 clove garlic
- 2.2 lbs peeled tomatoes
- 1 glass red wine
- 3.5 oz pine nuts
- 2.8 oz raisins
- 2.1 oz unsweetened dark chocolate (100%)
- to taste extra virgin olive oil
- to taste coarse salt
- 1 pinch black pepper
- 1 bunch chopped parsley (For garnish)
Tools
- 1 Saucepan Vier c 130
Steps
Start preparing the oxtail by taking care of the vegetables. Wash them thoroughly and clean them, removing the inedible parts. Cut the carrots and celery into thin strips: this way they will cook faster and absorb the flavors of the sauce better. Thinly slice the onion and crush the garlic clove, leaving it whole to release its aroma without becoming too overpowering. Set all the vegetables aside, ready to be used later.
For this recipe, the oxtail is the star! Dry it thoroughly using kitchen paper. This step is important because it helps the meat brown well in the pan, creating a tasty and golden crust. In this recipe, we will also use pork cheek, a typical ingredient of Roman cuisine that will add extra flavor to the dish. The pork cheek, with its intense flavor and crunchy texture, pairs perfectly with the oxtail. Cut it into strips and set it aside. To simplify the preparation, you can have the oxtail cut into pieces by your trusted butcher.
Brown the oxtail and pork cheek: I used a large steel pot because I had a lot of meat to brown, but if you have a thick-bottomed clay pot, it will work just fine. Heat the pot with a drizzle of oil. When the oil is hot, add the oxtail pieces and brown them well on all sides until they are golden. At this point, remove the oxtail from the pot and set it aside. Now add the pork cheek strips and let them brown over medium heat until crispy. Remove the pork cheek from the pot and set it aside with the oxtail. Do not discard the pork cheek fat: it will add more flavor to the sauce.
Add the vegetables and deglaze: Now, in the same pot where you browned the oxtail and pork cheek, sauté the vegetables: celery, carrot, and onion. Add a splash of water to prevent them from sticking and let them cook for a few minutes, stirring occasionally. When the vegetables have softened, add the oxtail that you set aside. It’s time to deglaze with the red wine: pour a glass into the pot and let the alcohol evaporate at high heat.
Add the tomatoes and season: It’s time to add the peeled tomatoes! Pour them into the pot and crush them coarsely with a fork. If necessary, add some hot water to cover the meat well. Adjust salt and black pepper to your taste. If you want a redder and thicker sauce, you can add a tablespoon of tomato paste. Mix well and bring everything to a boil.
Cook slowly and add the final ingredients: When the sauce boils, lower the heat to the minimum and let the oxtail cook slowly, for at least 4 hours. The sauce will thicken slowly, and the meat will become very tender, so much that it will fall off the bone by itself. In the last half hour, toast the pine nuts in a separate pan (I used walnuts because I didn’t have pine nuts) and add them to the pot along with the raisins and dark chocolate. Mix well and continue cooking for the last 30 minutes.
Finish cooking and let it rest: Continue cooking over low heat for another half hour, so that the pine nuts (or walnuts), raisins, and dark chocolate mix well with the sauce and the meat absorbs all the flavors. After this time, turn off the heat and leave the pot covered with a lid for another half hour. This resting time is crucial: it will not only allow the flavors to intensify and the meat to become even more tender, but it will also give the chocolate time to melt completely and blend with the sauce, creating a velvety and enveloping sauce.
Dress the pasta: Remove the meat from the sauce and set it aside. The oxtail sauce is so good that it would be a shame to throw it away! You can use it to dress a nice plate of pasta, just like my grandma did. You’ll see that it will be a hit, so feel free to be generous with the portions! This sauce is also great for accompanying polenta, gnocchi, or spreading on bruschetta.
Serve and enjoy: And here is the oxtail with chocolate ready to be served! Arrange the meat on plates and cover it with plenty of sauce. Add the crispy pork cheek that you browned at the beginning for a touch of crunchiness, and a sprinkle of fresh chopped parsley for an irresistible aroma. Serve the oxtail with your favorite side dish: roasted potatoes, grilled vegetables, fava bean puree… the choice is wide! And remember, to enjoy it at its best, you need to get your hands dirty and forget about cutlery for a few minutes! Enjoy your meal everyone!
Oxtail: Storage, Tips, and Variations:
Storage:
The oxtail keeps in the refrigerator, in an airtight container, for 3-4 days.
Storage tips:
Let the oxtail cool completely before storing it in the refrigerator.
For better storage, separate the meat from the sauce.
You can freeze the oxtail, both the meat and the sauce, for a maximum of 3 months.
Tips
For a more intense flavor, use a full-bodied red wine like Montepulciano d’Abruzzo.
If you don’t have pork cheek, you can use bacon.
The oxtail can be prepared in advance and reheated when serving.
Variations:
Traditional Oxtail: If you want to prepare a simple version, omit the dark chocolate from the recipe.
Oxtail with Vegetables: You can enrich the recipe by adding other vegetables, like peas, potatoes, or mushrooms.
Spicy Oxtail:
For a spicy touch, add a chili pepper to the sauce. Light Oxtail:
For a lighter version, eliminate the pork cheek and use less oil.
For a lighter version, eliminate the pork cheek and use less oil.
Here are some suggestions for pairing wine with your oxtail with dark chocolate, a dish that combines Roman tradition with an innovative and delicious touch:
Red Wines:
Cesanese del Piglio: A medium-bodied Lazio wine with soft tannins and fruity notes that pair well with the richness of the oxtail and the sweetness of the chocolate.
Sangiovese di Romagna: A wine from Romagna with good acidity and balanced tannins, capable of balancing the savoriness of the pork cheek and the persistence of the dark chocolate.
Pinot Noir from Oltrepò Pavese: An elegant and delicate Lombard wine with spicy notes and a slightly bitter finish reminiscent of dark chocolate.
Tips for choosing:
Consider the intensity of the chocolate: If the dark chocolate has a very high cocoa percentage (80% or more), choose a wine with a more robust structure and more present tannins.
Evaluate the presence of other ingredients:
If your oxtail includes other strong-flavored ingredients, like spices or aromatic herbs, opt for a wine with good aromaticity.
Taste and experiment:
Food and wine pairing is subjective, so don’t hesitate to try different options to find the one you like best!
An extra tip:
Serving temperature:
Serve the red wine at a temperature of 60-64°F to best appreciate its organoleptic characteristics.
I hope these suggestions help you find the perfect pairing for your oxtail with dark chocolate! 🍷😊
I hope these suggestions help you find the perfect pairing for your oxtail with dark chocolate! 🍷😊
FAQ (Questions and Answers)
Why is it called “oxtail”?
The name “oxtail” has uncertain origins, but the most accredited hypotheses are two:
“Vaccinari”: It derives from the “vaccinari”, the butchers in the Rione Regola of Rome who took care of the slaughter of cattle and who received as compensation the less noble parts of the animal, including the tail.The name “oxtail” has uncertain origins, but the most accredited hypotheses are two:
“Vaccinari”: It derives from the “vaccinari”, the butchers in the Rione Regola of Rome who took care of the slaughter of cattle and who received as compensation the less noble parts of the animal, including the tail.Can I prepare oxtail without chocolate?
Of course! Chocolate is an ingredient that gives a touch of originality and a slightly bitter taste to the oxtail, but it is not essential. If you prefer the traditional version, you can safely omit it from the recipe. The result will still be a delicious and flavorful dish!Can I prepare oxtail without chocolate?
Of course! Chocolate is an ingredient that gives a touch of originality and a slightly bitter taste to the oxtail, but it is not essential. If you prefer the traditional version, you can safely omit it from the recipe. The result will still be a delicious and flavorful dish!
