Best 4 Oxtails Roman Style Recipes
In Roman cuisine, oxtails are a traditional dish, often served as a main course. Oxtails are braised in a rich tomato sauce, flavored with herbs, vegetables, and red wine. The meat is fall-off-the-bone tender and pairs perfectly with polenta, mashed potatoes, or pasta.
In this article, we'll provide you with a step-by-step guide to making oxtails Roman style. We'll also include a vegetarian version of the dish, as well as a spicy version for those who like a little kick. So, whether you're a meat-eater, a vegetarian, or someone who loves spicy food, we've got you covered.
ROMAN BRAISED OXTAIL
This classic Roman dish, a.k.a. coda alla vaccinara, is as luscious as short ribs-and, thanks to Tony Mantuano's recipe, just as easy to make. Just brown the oxtails, an affordable cut from the tail of a cow, then braise until tender.
Provided by Tony Mantuano
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
- Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
- Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
- After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
- Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.
OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)
Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.
Provided by Amanda Hesser
Categories times classics
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
- Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
- Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
- Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
- Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
- Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams
OXTAIL STEW, ROMAN STYLE
Number Of Ingredients 13
Steps:
- 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the olive oil. Pat the oxtail dry and add to the pan only as many pieces as will fit comfortably in a single layer. Brown the pieces well on all sides, about 10 minutes per batch. Transfer the pieces to a plate. 2 Add the onion and cook, stirring occasionally, until golden. Stir in the garlic and cook 1 minute more. Stir in the wine, scraping the bottom of the pan. 3 Return the oxtail to the pan. Add the tomatoes, cloves, salt and pepper to taste, and water. Cover the pan and bring the liquid to a simmer. Reduce the heat and cook, stirring occasionally, until the meat is tender and coming away from the bones, about 3 hours. 4 Meanwhile, bring a large saucepan of water to a boil. Add the celery and cook 1 minute. Drain well. 5 Stir the chocolate into the pan with the oxtails. Add the celery, pine nuts, and raisins. Bring to a simmer. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
OXTAILS, ROMAN STYLE
This from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith. Very rich sauce, great with pasta and be sure to have the ever handy crusty bread available. If it is too rich for you try adding a can of chopped tomatoes to thin it out. We have always used oxtails in stews, etc and find this recipe to be right up our alley.
Provided by riffraff
Categories Meat
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Season oxtails with salt and pepper.
- Heat a 6 quart stove top covered casserole and add the oil and garlic.
- Saute for just a moment and add one third of the meat.
- Brown well on both sides and remove.
- Brown next third and then last third.
- Drain fat from the pot and return all the meat, along with all the other ingredients.
- Cover and simmer until very tender, about 2 1/2 hours.
- You may need to add a bit of water now and then if the mixture dries out.
- I add a can of chopped tomatoes at the end.
Tips:
- Prep the oxtails: Before cooking, remove any excess fat from the oxtails and cut them into 2-3 inch pieces. You can also ask your butcher to do this for you.
- Sear the oxtails: Searing the oxtails in a hot pan before braising adds flavor and color. Do not overcrowd the pan, or the oxtails will not brown properly.
- Use a good quality wine: The wine you use in this recipe should be one that you would enjoy drinking. A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
- Simmer the oxtails: Braise the oxtails in the wine mixture for at least 2 hours, or until the meat is fall-off-the-bone tender. The longer you simmer the oxtails, the more flavorful they will be.
- Serve with your favorite sides: Oxtails Roman style can be served with a variety of sides, such as mashed potatoes, rice, or pasta. You can also serve it with a green salad or roasted vegetables.
Conclusion:
Oxtails Roman style is a delicious and hearty dish that is perfect for a special occasion meal. The oxtails are braised in a flavorful wine sauce until they are fall-off-the-bone tender. This dish is sure to impress your guests.
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