oxtail cooked in the Maremma style

Ingredients

• 1 kg of oxtail or beef
• 1 meat bouillon cube
• 3 bay leaves
• 2 red onions
• 4 cloves of allspice
• 2 carrots
• 1 stalk of celery
• One small bunch of parsley
• About 7 to 8 basil leaves
• large salt
• 7 to 8 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• One sprig of rosemary
• a few sage leaves
• the zest of half a lemon
• the zest of half an orange
• 500 g of tomato blackberries
• A pinch of dried marjoram
• A pinch of dried thyme
• A pinch of cinnamon

The day before, cut off the ends and let them drain overnight under a thin layer of water.

Place them in a large pot with the bouillon cube, bay leaf, one onion pierced with cloves, one chopped carrot, a few pieces of celery, basil, and parsley.

Season generously, cover loosely with cold water, and simmer very gently for 1 to 1.5 hours, partially covered, skimming off any foam that forms.

Cook the white heart and stalks of celery for 10 to 12 minutes in salted water.

In a saucepan, sauté 10 to 12 minutes over medium heat, stirring frequently, until softened, a mixture of chopped onion, garlic, carrot, rosemary, sage, and zest. Then, blend the mixture until smooth.

Return it to the casserole dish with the tomatoes, thyme, marjoram, and cinnamon, and let it simmer for 10 to 15 minutes over low heat.

Drain the tail and add it to the sauce; simmer for 20 minutes, stirring frequently.

Add the chopped celery and cook for another 20 minutes, then adjust the seasoning as needed.