Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Oxtail with Grappa


Cut the oxtail in pieces, without chipping the bone and sprinkle with salt.
Sauté the chopped vegetables with butter and in a saucepan, then brown the oxtail in the same pan.
As soon as the meat is browned, add the flour, previously dissolved in half glass of Grappa.
When the mixture start boiling, add salt, seal the saucepan up and cook for 2 hours.
Before placing the meat on a hot plate, cook over high heat for a few minutes. Serve with a steaming corn mush (if desired).

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    1 kg oxtail
    75 g butter
    1 onion
    1 carrot
    1 stalk of celery
    Some leaves of parsley
    Some leavers of sage
    A little flour
    Half glass aged Grappa
    Corn mush (optional)

  • Author:
    • Paolo Tosel, Il Pellice
  • Typology:
    • Second course
  • Preparation time:
    • About 60 minutes
  • Notes: