RomanItalian
Oxtail Stew (Roman Style)
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Roman oxtail stew slowly cooked with bitter cocoa, pine nuts, and celery, rich and flavorful.
- Cook
- 3h
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- 1.5 kgOxtailOxtail, cut into pieces at the joints
- 1 pcsCeleryOne stalk: part used in soffritto, part blanched for finishing
- 2 pcsCarrotsCarrots, finely chopped
- OnionOne onion, finely chopped (exact quantity not specified)
- White WineOne glass (about 200 ml)
- 2 pcsPeeled TomatoesCanned whole peeled tomatoes
- Tomato PasteA small amount of double concentrated tomato paste (to taste)
- Unsweetened CocoaA pinch of bitter cocoa powder
- 1 tbspPine NutsPine nuts
- SaltSalt to taste
- Olive OilExtra virgin olive oil, as needed
Method
- Cut the oxtail into pieces at the joints.
- Heat oil in a large pan and brown the oxtail pieces on all sides. Remove and set aside.
- In the same pan, sauté finely chopped carrot, celery, and onion in olive oil until softened.
- Return the browned oxtail to the pan and stir to combine with the soffritto.
- Deglaze with white wine, scraping up any browned bits from the bottom.
- Add peeled tomatoes, tomato concentrate, and a pinch of salt. Stir well.
- Reduce heat to low and simmer gently for 3 hours, until the meat is very tender.
- During the last minutes of cooking, add bitter cocoa powder, pine nuts, and blanched celery pieces.
- Let the stew rest for a few minutes before serving. Serve as a main course.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
