Oxtails Roman Style Food

ROMAN BRAISED OXTAIL

Steps:

• Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
• Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
• Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
• After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
• Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.

OXTAILS, ROMAN STYLE

Steps:

• Season oxtails with salt and pepper.
• Heat a 6 quart stove top covered casserole and add the oil and garlic.
• Saute for just a moment and add one third of the meat.
• Brown well on both sides and remove.
• Brown next third and then last third.
• Drain fat from the pot and return all the meat, along with all the other ingredients.
• Cover and simmer until very tender, about 2 1/2 hours.
• You may need to add a bit of water now and then if the mixture dries out.
• I add a can of chopped tomatoes at the end.

SOUTHERN-STYLE OXTAILS

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

ANCIENT ROME STYLE GARUM

Steps:

• dissolve the salt in the water over a lowq heat.
• add the anchovies to the salted water with the oregano and wine.
• simmer gently for 20 minutes and the leave to cool.
• strain the garum through a fine sieve or muslin cloth and store in a jar ready for use.