The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Boned oxtail stew with celery and dark chocolate paste


2,5 kg boned ox tail
2 ribs of celery
½ glass of extra virgin olive oil
1 onion and 2 garlic cloves
salt and pepper
1 glass of Frascati white wine
2 kg. peeled tomatoes
50 g dark chocolate
For the celery and potato purée:
1 kg potatoes
1 kg celery
50 g parmesan cheese
salt and pepper

Wash the ox tail and cut it up into pieces, soak in dripping water for 2 hours , rinse well. If a milder taste is preferred blanch in boiling water and skim the froth for one hour. In an alumina saucepan put the tail and add the celery, carrots, onion, garlic, cloves, salt and pepper, and white wine, simmer for 15 minutes then add the tomatoes. Cook until the meat comes away from the bone (about 3 hours) addi more fresh celery to remove the fat and if necessary add hot water. Once it is cooked detach the remaining meat from the bones and leave it in the hot sauce. For the celery and potato purée: peel the potatoes and cut them up into dices, clean the celery and boil until softened. Blend to obtain a purée to which salt, pepper and grated parmesan cheese are added. Place the meat at the centre of the serving dish and make a circle around it with the purée.

Related to: Secound courses