Oxtail Stew
Main Dishes • Italian
Description
Oxtail Stew
Ingredients
- Oxtail 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 4 tablespoons
- Pancetta 5 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!
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