STEWED OXTAIL ROMAN-STYLE (RABO DE TORO ESTOFADO DE ESTILO ROMANO)

Ingredients

  • 4 Tbsp extra-virgin olive oil
  • 50 grams prosciutto or serrano ham
  • 1 small onion, peeled and chopped fine
  • 1 carrot, peeled and chopped fine
  • 4 ribs celery, 1 rib chopped fine, 3 cut into 1 inch pieces and blanched
  • 1 kilo oxtail, cut into 2 inch lengths
  • 1 cup dry red wine
  • 1 large 1 kilo can of peeled whole tomatoes
  • Salt and pepper to taste

Preparation

Put the oil, ham, onion, carrot and chopped celery in a large heavy pot and sauté over medium high heat, stirring frequently, until the vegetables are soft, about 5 minutes.

Add the meat and cook to brown, stirring often, about 5 minutes.

Add the wine, and scrape the bottom of the pan well (use a wooden spoon).

Let cook for about 6-8 minutes to reduce the wine to about a quarter.

Add tomatoes and the juices.

Season to taste with salt and pepper, lower heat to simmer, cover, and let cook slowly for about 2 hours stirring occasionally to break up tomatoes.

Add the celery pieces, cover and continue to simmer for about 1 hour more until the meat is very tender and practically falling from the bone.

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Características

  • Alimento base: Stewed Oxtail
  • Dificultad: Easy
  • Tiempo preparación: 210 min.
  • Comensales: 4
  • Estacionalidad: Todo el Año
  • País: Spain
  • Comunidad: Comunidad de Madrid
  • Típica de: Madrid
  • Provincia: Madrid
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No