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Oxtail stew

Oxtail stew
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Ingredients

  • 2.5 kg oxtail, trimmed of excess fat
  • 2 kg peeled plum tomatoes
  • 1 glass Frascati DOC wine
  • 1/2 glass extra virgin olive oil Sabina PDO
  • 1 carrot
  • 1 onion
  • 2 garlic cloves
  • cloves to taste
  • salt to taste
  • black pepper to taste

Directions

  1. Wash the oxtail, chop into sections along the vertebrae and soak for 2 hours in cold water.
  2. Rinse well.
  3. For a more delicate taste, boil the oxtail for 1 hour.
  4. In a saucepan, sauté the oxtail, then add the chopped celery, carrot, onion and garlic, and season with cloves, salt and black pepper.
  5. Pour in the white wine and cook for 15 minutes, then add the plum tomatoes.
  6. Stew until the meat detaches easily from the bone (approximately 3 hours), adding more celery and hot water if necessary.
  7. Once cooked, detach the meat from the bone and place it back in the sauce.
  8. Serve hot.

Wine pairing suggestion

Malvasia del Lazio IGT

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