Learn how to cook oxtail, one of the most famous dishes of Roman cuisine, with this step-by-step traditional recipe..
😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia
🍳 PROCEDURE 🍳
00:00 - Let's start with the preparation of the oxtail, a typical dish of Roman cuisine. We cut the carrots into slices and then into cubes, doing the same thing with the celery. We peel the onions, cut them in half and then into small squares. Peel the garlic and chop it, removing the inner core. We also chop the parsley leaves, keeping the stems to make a broth.
02:30 - We cut the tail along the joints and put it in a pan with some extra virgin olive oil to brown it.
04:21 - Once browned, we put it on a plate and start preparing the sauté, browning the chopped celery, carrot, onion and garlic. Then add the diced lard and the chopped parsley, frying for a few minutes.
05:20 - Put the meat back in the pan and deglaze with the white wine, allowing the liquid to completely evaporate. We salt, pepper and add the tomato puree, putting the lid on and letting it cook for at least 4 hours, stirring every half hour and adding hot water if necessary.
06:46 - Let's start by peeling the potatoes and, once peeled, cut them into thin slices with the help of a mandoline. Subsequently, we prepare a baking tray by pouring a little oil and spreading it well, even on the sides. Sprinkle the bottom of the pan with a little grated pecorino and arrange a third of the sliced potatoes. Add salt, pepper and more grated pecorino. We repeat the operation with another layer of potatoes, always adding salt, pepper and grated pecorino and finish with the third layer of potatoes. 08:38 - Let's add a pinch of nutmeg and finally some milk on the sides, without removing all the seasoning. Bake the Roman-style potato pan in the static oven at 220 degrees for 30 minutes.
🍳 INGREDIENTS 🍳
Veal or beef tail: 1.5 kg
Lard: 80 g
Onion: 150 g
Celery: 150 g
Carrot: 150 g
White wine: 150 g
Tomato puree: 500 gr
Chopped fresh parsley: 20 gr
Bitter cocoa powder: 1 teaspoon
Garlic: 2 cloves
Extra virgin olive oil or extra virgin olive oil: 70 gr
Salt and Pepper To Taste