Oxtails Roman Style

Transport your taste buds to the heart of Italy with this rich and comforting Oxtails Roman Style recipe. Slow-braised to tender perfection, these meaty oxtails are simmered in a luscious tomato-based sauce infused with aromatic herbs like rosemary and bay leaves, creating a dish that’s both hearty and deeply flavorful. A harmonious blend of sautéed vegetables, dry white wine, and beef stock enhances the depth of the sauce, while a garnish of fresh parsley and optional pecorino romano cheese adds the perfect finishing touch. Ideal for cozy family dinners or special occasions, this dish pairs beautifully with crusty bread or creamy polenta to soak up every last drop of the savory, soul-warming sauce. Perfectly seasoned, utterly satisfying, and packed with rustic Italian charm, this slow-cooked oxtail recipe is a true classic.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pounds oxtails
• 3 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 28 ounces canned crushed tomatoes
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 fresh rosemary sprig
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup pecorino romano cheese, grated (optional)

Directions

Step 1

1. Pat the oxtails dry with paper towels and season them with salt and pepper on all sides.

Step 2

2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

3. Sear the oxtails in batches until they are browned on all sides, about 5-7 minutes per batch. Remove from the pot and set aside.

Step 4

4. Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion, carrots, and celery until softened, about 8-10 minutes.

Step 5

5. Add the minced garlic and cook for 1-2 minutes until fragrant.

Step 6

6. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 5 minutes.

Step 7

7. Stir in the crushed tomatoes, beef stock, tomato paste, bay leaves, and rosemary. Mix well and bring to a simmer.

Step 8

8. Return the browned oxtails to the pot, ensuring they are mostly submerged in the liquid.

Step 9

9. Cover the pot with a lid and reduce the heat to low. Let the oxtails braise for about 3 hours, stirring occasionally, until the meat is tender and falling off the bone.

Step 10

10. Discard the bay leaves and rosemary sprig. Adjust the seasoning with additional salt and pepper if needed.

Step 11

11. Serve the oxtails with a generous ladle of the sauce, garnished with chopped parsley and grated pecorino romano cheese if desired. Enjoy with crusty bread or creamy polenta!

Nutrition Facts

Serving size	4028.3 grams (4028.3g)

Amount per serving	% Daily Value*
Calories	5745

Total Fat 409.00g	524%
Saturated Fat 152.10g	761%
Polyunsaturated Fat 0.00g
Cholesterol 2558mg	853%
Sodium 6783mg	295%
Total Carbohydrate 108.20g	39%
Dietary Fiber 28.50g	102%
Total Sugars 60.90g
Protein 404.30g	809%

Vitamin D 0IU	0%
Calcium 683mg	53%
Iron 58mg	324%
Potassium 9387mg	200%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 28.2%

Carbs: 7.6%