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Queue de bœuf braisée à la romaine

Name: Queue de bœuf braisée à la romaine
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 6 servings
Cuisine: IT
Ingredients: 1.5 kg oxtail, cut into pieces about 5 cm thick (ask your butcher); 30 g all-purpose flour, for dusting; 60 ml olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 stalks celery, finely chopped (for the base); 3 cloves garlic, minced; 200 ml dry white wine; 700 g canned whole peeled tomatoes, crushed by hand; 2 whole cloves; 1 bay leaf; to taste salt and black pepper; 500 ml beef stock, hot, as needed; 600 g celery hearts (pale inner stalks), cut into batons; 30 g pine nuts; 30 g raisins; 20 g dark chocolate (70% cocoa), grated; 1 tsp sugar; 1 tbsp red wine vinegar

35m

Prépa

240m

Cuisson

Portions

Difficile

Difficulté

Queue de bœuf mijotée longuement avec céleri, tomate et vin blanc, finie avec pignons, raisins secs et une touche de chocolat.

#italian#roman#oxtail#braised#slow-cooked#comfort-food#winter

Portions

6portions

Ingrédients

Nutrition

calories540

protein37g

carbs15g

fat33g

fiber3g

Par portion

Étapes

Season and dust the oxtail

Pat the oxtail pieces dry with paper towel, season generously with salt and pepper, then dust lightly with flour, shaking off any excess. The flour helps the meat brown better and will later help thicken the braising liquid.

1.5 kg oxtail
30 g flour
to taste salt and pepper

✅ C'est prêt quand : the pieces are coated in a thin, even film of flour with no clumps

Brown the oxtail

Heat the olive oil in a large heavy pot over medium-high heat. Brown the oxtail in batches, about 3–4 minutes per side, without crowding the pot — crowding makes the meat steam instead of forming a deep brown crust, and that crust is where much of the final flavor comes from. Set the browned pieces aside on a plate.

1.5 kg oxtail (from step 1)
60 ml olive oil

✅ C'est prêt quand : each piece is deeply browned on all sides

⏱15:00

Build the base and deglaze

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Add tomato and braise low and slow

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Add the celery garnish

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Finish with agrodolce and serve

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Season and dust the oxtail

1.5 kg oxtail
30 g flour
to taste salt and pepper

✅ C'est prêt quand : the pieces are coated in a thin, even film of flour with no clumps

Brown the oxtail

1.5 kg oxtail (from step 1)
60 ml olive oil

✅ C'est prêt quand : each piece is deeply browned on all sides

⏱15:00

Build the base and deglaze

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add tomato and braise low and slow

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Add the celery garnish

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Finish with agrodolce and serve

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History & Culture

The Story Behind the Dish

📍 Testaccio, Rome📅 19th century, Roman cucina povera🍖 IT

Oxtail belonged to the quinto quarto, the 'fifth quarter' of less prized cuts and offal that butchers in Rome's old Testaccio slaughterhouse district received as part of their pay. Cooks turned this tough, bony cut into something extraordinary by browning it well and letting it braise for hours with vegetables and wine until it became tender and rich.

Over time the dish grew into a signature of Roman trattorias, finished with the city's old sweet-and-sour touch of pine nuts, raisins and a little bitter chocolate, an echo of much older Roman and Roman-Jewish cooking traditions.

⭐ Why It's Famous

Coda alla vaccinara is held up as one of the great dishes of Roman cucina povera, proof that patience and a slow fire can turn a humble cut into a feast.

💡 Fun Fact

The dish is named after the vaccinari, the cattle butchers of Testaccio, who were paid partly in the less valuable cuts of the animal, including the tail.

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