Oxtail Stew “Coda alla Vaccinara”
Ingredients
- 3.3 lb oxtail (1,500 g)
- 4 tablespoons lard (50 g)
- 2–3 celery stalks
- 2 medium carrots
- 1 large onion
- 2 garlic cloves
- ½ cup white wine (120 ml)
- 2 tablespoons lard (30 g)
- 1¾ cups canned peeled tomatoes, crushed (400 g)
- 1½ tablespoons dark chocolate, grated (20 g)
- 3 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
Instructions
-
Brown the Meat: Salt the oxtail and brown it in a tall pot with olive oil and lard.
-
Prepare the Vegetable Mince: Finely chop the carrots, onion, lard, and garlic.
-
Deglaze: Cook the meat until well browned, then pour in the white wine to deglaze the pan. Add the chopped vegetable mixture and the celery cut into small pieces.
-
Add Tomatoes: Add the hand-crushed canned tomatoes and a little water. Season with salt and pepper.
-
Slow Cooking: Cover and cook on low heat for about 4 hours, adding water if needed during cooking.
-
Finish with Chocolate: At the end of cooking, stir in the grated dark chocolate to blend the flavors.
Creator