Oxtail Roman-style is a typical dish of Roman cuisine, prepared with beef tail. The recipe has ancient origins and dates back to the era of the vaccinara, the butcher who worked on the less noble parts of the cattle. The tail is slowly cooked with lard, carrot, onion, garlic, parsley, dry white wine, pork fat and tomato sauce until it reaches a soft and succulent texture. Perfect for the colder months, this dish is true comfort food that will win over every palate.
Cut the tail into pieces and brown it in a pan with the lard, the pork fat and the chopped aromatics
Sauté until the meat is lightly browned; salt and pepper, then splash with the white wine and, once it has evaporated, add 2 tablespoons of tomato sauce diluted in half a liter of hot water
Cover and cook over very low heat for at least three hours, adding a few spoonfuls of broth from time to time if necessary
Frying Pan
Casserole Dish
Knife
Store in the refrigerator for up to 2 days
Typical dish of Roman cuisine
Italia, Lazio
| Energy (kcal) | 273.59 |
| Fat (g) | 20.18 |
| of which Saturates (g) | 8.17 |
| Protein (g) | 22.36 |
| Sale (g) | 0.09 |
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