The oxtail in Vaccinara style is a typical dish of Roman cuisine. A very succulent dish prepared with oxtail, where there are two original preparation versions. In the first, a sauce with bitter 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 the oxtail in Vaccinara Style is made with the boiled meat. Its sauce is also used to dress rigatoni pasta, the so-called Rigatoni alla Vaccinara, in which case the oxtail is served with the pasta. Oxtail in Vaccinara Style is the queen of the fifth quarter, with the latter classified as offal, namely tripe, kidneys, heart, liver, spleen, sweetbreads, spinal cords, brain, and tongue, all edible parts.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Slow cooking, Stove
- 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 soffritto.
Sauté on low heat for a few minutes.
Add the oxtail and brown on all sides.
Pour the wine and let the alcohol evaporate.
Add the tomato paste dissolved in a little warm water.
Cover and cook, adding some water from time to time, it should never dry up.
Adjust with salt and pepper.
Cooking time is about 2 hours 30 minutes.
After this time, add the diced celery and continue for another 20 minutes.
Serve very hot with rustic bread and a good red wine.
WARNING: consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they are gluten-free.
Tips
It can also be cooked in the slow cooker after browning the meat and deglazing with the wine. Cooking time is about 6 hours.
It can also be cooked in the slow cooker after browning the meat and deglazing with the wine. Cooking time is about 6 hours.
It can also be cooked in the slow cooker after browning the meat and deglazing with the wine. Cooking time is about 6 hours.
It can also be cooked in the slow cooker after browning the meat and deglazing with the wine. Cooking time is about 6 hours.
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