📝 About This Recipe
Hailing from the Regola district of Rome, where the 'Vaccinari' (butchers) once lived, this oxtail stew is the ultimate expression of Roman 'Quinto Quarto' cuisine. This slow-braised delicacy transforms humble oxtail into a velvet-textured masterpiece, balanced by a unique bittersweet sauce featuring celery, cocoa, and pine nuts. It is a deeply savory, aromatic journey that captures the rustic soul and culinary ingenuity of the Eternal City.
🥗 Ingredients
The Meat
- 4 pounds Oxtail (cut into segments at the joints)
- 4 ounces Guanciale or Pancetta (finely diced to render fat)
- 2 tablespoons Extra Virgin Olive Oil (only if needed for extra fat)
The Soffritto & Braising Base
- 1 Yellow Onion (large, finely minced)
- 2 Carrots (finely minced)
- 2 Celery Stalks (finely minced for the base)
- 3 Garlic Cloves (smashed and minced)
- 1.5 cups Dry White Wine (such as Frascati or Pinot Grigio)
- 28 ounces Canned San Marzano Tomatoes (crushed by hand)
- 2 cups Beef Stock (low sodium, kept warm)
- 3 Cloves (whole)
- 1 Cinnamon Stick (small piece)
The Signature Roman Finish
- 4-5 stalks Celery Hearts (tender inner stalks, cut into 2-inch batons)
- 2 tablespoons Raisins (soaked in warm water for 10 minutes)
- 1 tablespoon Pine Nuts (lightly toasted)
- 1 tablespoon Unsweetened Cocoa Powder (high quality)
👨🍳 Instructions
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1
Pat the oxtail pieces thoroughly dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
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2
In a large, heavy-bottomed Dutch oven, add the diced guanciale over medium heat. Render the fat until the bits are golden and crispy. Use a slotted spoon to remove the guanciale and set aside, leaving the fat in the pot.
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3
Increase heat to medium-high. Working in batches to avoid crowding, sear the oxtail pieces until deeply browned and crusty on all sides (about 5 minutes per side). Transfer the browned meat to a plate.
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4
Lower the heat to medium. Add the minced onion, carrots, and the 2 minced celery stalks to the remaining fat. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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5
Stir in the garlic, cloves, and cinnamon stick. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond). Let the wine reduce by half.
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7
Return the oxtail and the crispy guanciale to the pot. Add the crushed tomatoes and enough beef stock to just barely cover the meat. Bring to a gentle simmer.
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8
Cover the pot with a tight-fitting lid and reduce heat to the lowest possible setting. Simmer for 3 to 3.5 hours, or until the meat is very tender and starting to pull away from the bone.
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9
While the meat finishes, blanch the 2-inch celery batons in boiling salted water for 2 minutes. Drain and set aside.
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10
Once the meat is tender, remove the oxtail carefully to a platter. Skim any excess fat from the surface of the sauce. If the sauce is too thin, simmer uncovered for 10 minutes to thicken.
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11
In a small bowl, whisk the cocoa powder with a few tablespoons of the hot braising liquid to create a smooth paste. Stir this paste back into the pot along with the blanched celery batons, soaked raisins, and pine nuts.
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12
Return the meat to the pot and simmer everything together for another 15 minutes to allow the flavors to meld and the celery to become perfectly tender.
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13
Taste and adjust seasoning. The sauce should be savory, slightly sweet, and complex. Remove the cloves and cinnamon stick before serving.
💡 Chef's Tips
Don't rush the browning; that deep crust on the oxtail provides the foundational color and flavor of the sauce. If the sauce feels too greasy at the end, let it sit for 10 minutes and use a wide spoon to skim the oil off the top, or chill overnight to easily remove the solidified fat. The cocoa powder is essential—it doesn't make the dish taste like chocolate, but rather adds a dark, earthy depth that defines the Roman style. For the best results, use a heavy cast-iron Dutch oven which distributes heat evenly during the long simmer.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or Genzano bread to mop up the rich sauce. Pair with a bold Italian red wine like a Cesanese del Piglio or a structured Montepulciano d'Abruzzo. Traditionally, the leftover sauce is used the next day to dress rigatoni or mezze maniche pasta. Serve alongside a simple salad of bitter greens like chicory or radicchio to cut through the richness of the beef.