Buon appetito!
Oxtail stew
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 2 jars of ELVEA Pomo e Legumi
- 50 grams dried porcini mushrooms
- 2 shallots
- 2 celery stalks
- fennel
- 2 cloves garlic
- 1 kg oxtail
- tablespoon of olive oil
- pepper
- salt
- 150 grams pancetta
- 6 dl red wine
- 6 dl beef broth
- 1 tablespoon allspice
- 4 whole cloves
Preparation
-
1
Soak the porcini mushrooms in 3 deciliters of lukewarm water for 20 minutes.
-
2
Clean and cut the shallots and vegetables into medium-sized pieces.
-
3
Mince the garlic.
-
4
Brown the oxtail in a little olive oil and season with salt and pepper.
-
5
Add the vegetables and pancetta, and sauté everything briefly.
-
6
Then add the pomo e legumi, red wine, broth, mushrooms, water, allspice, and cloves to it.
-
7
Season with salt and pepper.
-
8
Simmer on low heat with the lid on for a few hours until the meat falls off the bone.
-
9
Taste to see if it is seasoned enough and serve with pasta or bread.
