Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara)
- Total Time
- About 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound pancetta, cut into ¼-inch dice
- 1carrot, peeled, finely diced
- 1small onion, peeled, finely diced
- 4inner stalks celery, 1 finely diced, 3 sliced into 3-inch-long pieces
- Extra-virgin olive oil
- 3pounds oxtail (trimmed weight), severed at each joint into pieces about 3 inches long
- Sea salt or kosher salt
- Freshly ground black pepper
- 1½tablespoons tomato paste
- 2cups white wine
- 3sprigs fresh marjoram or 1½ teaspoon dried leaves
- ¼teaspoon ground cloves
- ¼teaspoon ground cinnamon
- 1(28-ounce) can peeled Italian tomatoes, drained
Nutritional analysis per serving (6 servings)
750 calories; 49 grams fat; 18 grams saturated fat; 1 gram trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 49 grams protein; 1205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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).
- Step 2
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.
- Step 3
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.
- Step 4
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 1½ hours, turning the oxtails now and then.
- Step 5
Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
- Step 6
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.
- Many African, Mexican or Asian markets carry oxtails, or they can be special ordered from most grocery stores.
Private Notes
Comments
With respect, the ideas that are being marked as helpful in other comments are exactly wrong. This dish is about subtlety. The meat is browned in the softened vegetables for a reason; the wine is white rather than red on purpose; elements like garlic and anchovies that are wonderful in other dishes are omitted because they would destroy the layers of flavor. Just be sure you have good ingredients and make this exactly as written.
-Used bacon instead of pancetta
-Used dried marjoram
-Added all celery diced at the beginning
-Added salt and pepper throughout rather than at the end
-Only two lbs of oxtails, but more then enough for two people, and the quantities of other ingredients didn't need to be adjusted
-Cooked at 350 for 2:15 flipping every :45
Will make again when my grocery store happens to have oxtails. Would probably brown the meat first and then do the vegetables and bacon b/c they started to burn. 5 stars
Used an Instant Pot. Followed general recipe except instead of braising in the oven I cooked at high pressure for 45 min, followed by a natural pressure release which took about 40 min. After releasing pressure, added celery and simmered uncovered another 30 min.
Served over rigatoni. Used red wine instead of white. Will make again; might consider using some of the other ingredients mentioned in the Wikipedia entry on Coda alla Vaccinara (even more celery, other spices, etc.)
Based on some of the comments I saw I made this recipe exactly as is (despite how I usually make things) and I’m so happy I did. This is an incredibly flavorful perfect sauce. I served over pasta. Love the warmth from the spices & slow braise. Seriously, follow the instructions and you won’t be disappointed.
Delicious recipe. No changes needed to the ingredients list. I do sear the meat before doing anything else. I also use a food processor to make the celery/carrot/onion brunoise. Apart from being a lazy chef I find that the finer the brunoise, the more it will melt over time making your sauce even thicker and tastier :)
Marvelous just as written. Served over warm polenta and a generous snowing of Parmesan.
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