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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Khaled Ahmed
[email protected]This is the best oxtail recipe I've ever tried. The meat is so tender and the sauce is so flavorful. I will definitely be making this again and again.
Aduhuba Blessing
[email protected]I've made this dish several times now and it's always a hit with my family and friends. It's a great recipe for a special occasion or a casual weeknight meal.
Khan Khan Ktk
[email protected]This dish is so easy to make, even a beginner cook can make it. I highly recommend it to anyone who loves oxtail.
Sardar Sufyan
[email protected]I love the way this dish combines the flavors of tomato, celery, and oxtail. It's a perfect balance of sweet, sour, and savory.
Talia Williams
[email protected]This recipe is a keeper! I'll definitely be making it again.
Eliran Rubinov
[email protected]I would not recommend this recipe to anyone. There are much better oxtail recipes out there.
Dikeledi Lebudi
[email protected]Overall, I was disappointed with this recipe. It didn't live up to the expectations I had based on the reviews.
Binay Patel
[email protected]I wasn't a fan of the celery in this dish. I think it overpowered the other flavors.
Audrey B
[email protected]The oxtail was a bit tough, even after cooking it for the recommended amount of time.
Sk mostakin M
[email protected]This recipe was a bit too bland for my taste. I had to add some extra spices to give it some flavor.
Frida Mabala
[email protected]I highly recommend this recipe to anyone who loves oxtail. It's a delicious and easy-to-make dish that's perfect for a special occasion.
ukraine lebanon
[email protected]This dish is perfect for a special occasion. It's elegant and flavorful, and it's sure to impress your guests.
Manik kirtunia
[email protected]I wasn't sure how the celery would taste in this dish, but I was pleasantly surprised. It added a nice crunch and freshness.
Fardos Ameen
[email protected]I love the simplicity of this recipe. It only requires a few ingredients and it's easy to follow.
Frida Eloghosa
[email protected]I followed the recipe exactly and my oxtail came out perfect. The sauce was rich and tangy, and the meat was fall-apart tender.
Azom Ruhul
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The slow-cooking process allows the flavors to develop and the meat to become incredibly tender.
Reena Ranabhat Official
[email protected]I've tried many oxtail recipes, but this one is by far the best. The combination of tomato and celery gives the dish a unique and delicious flavor.
Charley Johnstone
[email protected]This oxtail dish was an absolute delight! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.