OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)
Ms. Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family. Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram. It's delicious by itself or served over a hearty pasta, like rigatoni. And don't be deterred by the large amount of celery the recipe calls for. It reduces to a flavorful pulpy slurry that will surprise you.
Provided by Amanda Hesser
Categories times classics
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
- Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
- Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
- Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
- Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
- Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 56 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 20 grams, Sodium 1197 milligrams, Sugar 6 grams, TransFat 0 grams
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Muqeit Kabir
m-kabir@hotmail.comI would definitely recommend this recipe to anyone who loves oxtail.
Enter Khan
enter-k@yahoo.comThis is a great recipe for a party or a potluck. It's easy to make and always a crowd-pleaser.
Dallas King
kd11@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The oxtail is so tender and flavorful, and the sauce is rich and complex.
Kansas Neace
kansas.n98@gmail.comI love the combination of flavors in this dish. The oxtail, tomatoes, and celery all work together perfectly.
Qazws Wsxed
w_q@hotmail.comThis is a hearty and satisfying dish that's perfect for a cold winter night.
Azeem G
g.azeem35@aol.comI've never had oxtail before, but I really enjoyed this dish. The meat was tender and flavorful, and the sauce was delicious.
Romario Anthony
a-romario@gmail.comThis is a great recipe for a special occasion. It's elegant and impressive, but it's also easy to make.
Kimberly Madera
m_kimberly1@hotmail.comI love how this dish can be made ahead of time. It's perfect for busy weeknights.
YouTube Sisters
youtubesisters@hotmail.co.ukThis recipe is a bit too salty for my taste. I would recommend using less salt next time.
Stephen Karanja
k-s@gmail.comI'm not a big fan of oxtail, but I really enjoyed this dish. The meat was cooked perfectly and the sauce was delicious.
Hector Garcia
garcia_h@gmail.comThis is a hearty and satisfying dish that's perfect for a cold winter night.
Faiyaz Zahin (Fayu)
zfaiyaz50@yahoo.comI love the combination of flavors in this dish. The oxtail, tomatoes, and celery all work together perfectly.
Mikey Blunden
bm@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The oxtail is so tender and flavorful, and the sauce is rich and complex.
Jihad Hassan
h6@yahoo.comI've made this dish several times now and it's always a crowd-pleaser. It's a great recipe for a party or a potluck.
Raja Amaan
amaanraja@yahoo.comThis is my new favorite oxtail recipe! The meat was so tender and juicy, and the sauce was amazing.
Sam Allen (Sodien)
as96@hotmail.frI was disappointed with this recipe. The oxtail was tough and the sauce was bland.
Nargis younas
nargis.younas@aol.comThis dish is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Thobo Tshenyo
ttshenyo47@aol.comThe oxtail was a bit too fatty for my taste, but the sauce was delicious. Next time, I'll try using a leaner cut of meat.
Yvonne Phillip
yvonnep53@yahoo.comI love how easy this recipe was to follow. Even though I'm not a very experienced cook, I was able to make this dish without any problems.
stacy_ myles
m.s@gmail.comThis oxtail dish was a hit with my family! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I'll definitely be making this again.