Coda alla vaccinara – Roman oxtail stew

Ingredients

Fresh Meat

  • 1.5kg oxtail, cut into 3-4cm pieces

Store Cupboard

  • 30g of flour
  • 1 sprig of rosemary
  • 1 tbsp of tomato purée
  • beef stock, as needed
  • 1/2 tsp cocoa powder, (optional)
  • salt
  • pepper
  • polenta
  • 1 handful of raisins
  • 1 handful of pine nuts

Delicatessen

  • 150g of pancetta

Fruit & Vegetables

  • 1 onion, diced
  • 3 celery sticks, 1 diced, the others split lengthways then cut into thirds (reserve the leaves for garnish)
  • 1 carrot, diced
  • 2 garlic, sliced
  • 1 400g tin of chopped tomato

Spices & Dried Herbs

  • 1/2 cinnamon stick
  • 2 bay leaves

Salad & Fresh Herbs

  • 3 sprigs of thyme

Beverages

  • 200ml of red wine

Dairy

  • lard, or olive oil