Oxtail Stew

Main Dishes | Italian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Oxtail Stew

Ingredients

Oxtail - 2 lbs
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 4 tablespoons
Pancetta - 4.2 oz
Celery stalk - 6 pieces
Ground clove - 5 pieces
Garlic - 2 cloves
Carrot - 1 piece
Onion - 1 head
Bay leaf - 1 piece
Passata Tomato Sauce - 2 tablespoons
Red Grape Juice - 1 cup
Baking Tomatoes - 1 can
Cinnamon - to taste
White bread - to taste
Pasta (corkscrew) - to taste

Step by Step guide

Step 1

Cut the oxtails, season with salt and pepper. Heat the oil in a pot over medium heat. Sear the oxtails until golden brown and remove to a plate.

Step 2

In the same pot, add the diced pancetta, 5 chopped celery stalks, minced garlic, carrot, and onion along with the bay leaf. Cook until softened. Then add the tomato paste and cook, stirring, for 6 minutes. Pour in the wine and bring to a boil. Continue cooking until the wine evaporates. Return the oxtails to the pot, add the crushed tomatoes, and pour in 1.5 cups of water. Reduce the heat, cover, and simmer for about 2 hours.

Step 3

Add 1 whole celery stalk and cook over medium heat, uncovered, for another 40 minutes. Season with cinnamon, salt, and pepper. Serve the stew on plates, drizzle with sauce, and enjoy with bread or pasta. Bon appétit!