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Alessi cuisine
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Oxtail from the Maremma cowherd with celery
in a light sauce
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- A)
- 1 oxtail, de-fatted and cut into rounds as for ossobuco
(get your butcher to cut it for you)
- 2 meat stock cubes
- 1 onion slightly crushed and stuck with 4 cloves
- 2 carrots broken in half
- 1 celery stalk in pieces
- 1 bunch of parsley
- 1 large pinch of dried basil
- sea salt
- B)
- Chop together (not too finely):
1 red onion
1 celery stalk
1 carrot
the leaves of a small twig of rosemary
the leaves of a tuft of sage
the rind (yellow only) of ½ orange and ½ lemon
- 1/2 kg peeled tomatoes
- 1 large pinch of dried basil
- olive oil
- powdered cinnamon
- salt and pepper
- the tender heart of a celery cut into pieces
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The
evening before cooking, put the oxtail in a container cover with cold water
and leave for the night to whiten and purge it, if possible change the water
a few times or leave it under a slightly running tap. When ready to cook
put the tail in a pan with cold water and the ingredients at point A) and
allow to boil slowly for 50 minutes. Cook the celery in slightly salted
water for 10-12 minutes. In the meantime in a thick bottomed stew pan and
over a high heat, brown the chopped ingredients at point B) with 5-6 spoons
oil until the are nut coloured, taking care that nothing sticks. When well
browned, add the tomatoes blended with the basil and cook slowly for 10
minutes. Drain the tail and put it in the pan with the sauce, stir and amalgamate
well, cook slowly for 15-16 minutes covered, then add the celery pieces
and finish the cooking, another 20 minutes, if it becomes dry, even though
cooked slowly with a lid, add stock from the celery. Taste before serving
and adjust seasoning, then lightly sprinkle over the powdered cinnamon. |
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