Oxtail alla vaccinara

Name: Oxtail alla vaccinara
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 2 servings
Cuisine: italian
Ingredients: 800 g ox tail; 150 g yellow onions; 100 g carrots; 100 g celery; 1 clove garlic; 150 g red wine; 500 g peeled tomatoes; 2 leaves laurel; 200 g water; q.s. extravirgin olive oil; q.s. salt; q.s. pepper; 15 g pine nuts; 15 g raisins; 1 teaspoon cocoa powder

4.8

It is a traditional dish from Roman cuisine, rich, hearty, and intensely flavorful. It originated as a humble dish but requires a long and careful preparation. The meat becomes extremely tender thanks to the slow cooking in tomato sauce. The final touch of cocoa and raisins adds depth and sweetness

Yield: 2 servings

Total time: 4 h 20 min

Preparation time: 20 min

Cooking time: 4 h

Difficulty:

Cost:

Tools: Stove, Pan

Weight per serving: 1,030 g

Energy: 815 Kcal

Carbohydrates: 23 g

Fats: 34 g

Proteins: 90 g

Soccer: 1 h 40 min

Allergens: Celery, Tree nuts

Diet: Lactose-free, Gluten-free, High-protein

Pairing: Merlot

Occasion: Sunday lunch

Ingredients

Portions for 2 servings

Ox tail

800 g

Yellow onions

150 g

Carrots

100 g

Celery

100 g

Garlic

1 clove

Red wine

150 g

Peeled tomatoes

500 g

Laurel

2 leaves

Water

200 g

Extravirgin olive oil

q.s.

Salt

q.s.

Pepper

q.s.

Pine nuts

15 g

Raisins

15 g

Cocoa powder

1 teaspoon

Method

It takes steps in 4 h 20 min

Finely chop the onion, carrot, celery, and garlic

Heat the oil in a large pan and sauté the vegetables over medium heat

Add the oxtail to the pan and brown it on all sides

Deglaze with red wine and let it evaporate

Add the peeled tomatoes, slightly crushed, then the bay leaves, water, a pinch of salt and pepper

Cover with a lid and cook on low heat for 4 hours, stirring occasionally

At the end of cooking, add the pine nuts, soaked and drained raisins, and cocoa. Mix well, adjust salt and pepper, then let the sauce reduce for a few minutes over medium heat without the lid

Cost

Oxtail has a medium-low cost, but it's less economical compared to other humble cuts. However, the simple and seasonal ingredients make it an affordable dish. The final cost per serving is around 5–7 euros