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
CODA ALLA VACCINARA
Steps:
- Preheat oven to 350 degrees F.
- In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. Heat mixture until the vegetables start to sweat. Sprinkle oxtails with salt and pepper and add to the vegetable mixture. Add the wine and cook for 10 to 15 minutes or until the wine evaporates. Add the cocoa and vegetable stock. Transfer mixture to a heatproof casserole.
- Cover the casserole and bake in the oven slowly for 2 hours.
- Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates. Add the tomatoes and cook for 40 minutes with cover on. Check and stir occasionally.
- To make the garnish: Place the water in a saucepan and bring to a boil. Clean and cut the carrots and celery into 1/4-inch julienne sticks. Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes. Drain. Saute the vegetables with extra- virgin olive oil, salt, and pepper.
- Remove pieces of oxtail from the casserole, and put them in a warming dish. Take the sauce that is left in the casserole dish and pass it through a blender.
- To serve: place the oxtail pieces on plates and cover generously with the sauce. On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves.
ROMAN OXTAIL STEW (CODA ALLA VACCINARA)
Steps:
- 1. Season oxtails with salt and pepper. Heat oil in a 5-qt. Dutch oven over medium-high heat. Add oxtails; cook, turning once, until browned, 8-10 minutes. Transfer to a plate. 2. Put pancetta, minced celery, cloves, garlic, carrots, onions, and bay leaf into Dutch oven and cook, stirring, until soft, 5-6 minutes. Add tomato paste; cook, stirring, for 6 minutes. Add wine, bring to a boil; cook until evaporated, about 5 minutes. Add oxtails along with tomatoes and 1 1⁄2 cups water. Reduce heat to medium-low; simmer, covered, for 2 hours. 3. Add whole celery; cook over medium heat, uncovered, until celery is tender, about 40 minutes. Stir in cinnamon and season with salt and pepper. Transfer oxtails to plates and spoon some of sauce and celery on top. Serve with crusty bread.
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- Combine oxtail in a saucepan with enough cold water to cover, bring to the simmer over medium heat and cook to remove some of the fat (45 minutes). Drain and set aside.
- Preheat oven to 180C. Heat oil in a wide saucepan over high heat, add back-fat and stir occasionally to render (2-4 minutes), remove fat pieces with a slotted spoon (discard), then add onion, celery, carrot and garlic and stir occasionally until golden (10-12 minutes). Deglaze pan with white wine and cook until reduced by half (2-4 minutes). Add oxtail, stock, passata, celeriac, herbs, vinegar and sugar, season to taste, bring to the simmer over low heat, cover closely with a round of baking paper and roast until meat is falling from the bone (1½-2 hours). Remove oxtail and vegetables with a slotted spoon and keep warm, then simmer sauce over medium heat until slightly reduced and flavourful (15-30 minutes).
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- Rinse oxtail under cold running water and pat dry with absorbent paper. Heat olive oil and lardo in a large heavy-based saucepan over medium heat, add oxtail and cook, turning occasionally, for 10 minutes or until brown. Add onion, garlic and cloves and season to taste with sea salt and freshly ground black pepper. Cook for 5 minutes, add white wine, reduce heat to low, cover and cook for 15 minutes or until onion is soft and white wine has reduced to one third. Add tomatoes, cover and cook gently for 5-6 hours, or until meat is almost falling off the bone.
- For polenta, bring chicken stock to the boil, sprinkle over polenta and cook, stirring, for 10 minutes or until it reaches a porridge-like consistency. Add butter and season to taste. Pour into a baking paper-lined 20cm x 20cm baking tray and stand until set.
- For celery sauce, steam celery in a steamer over boiling water for 10 minutes or until celery is tender. Remove oxtail from sauce and set aside. Add celery, sultanas, pine nuts and chocolate to sauce and bring to the boil over medium heat. Reduce heat and cook for 30 minutes or until sauce thickens, then return oxtail to pan and cook until warmed through.
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- Season both sides of the oxtails, liberally with 2 teaspoons salt and 2 teaspoons black pepper. Set a large heavy duty dutch oven over medium high heat, with 2 tablespoons olive oil. Once hot, sear the oxtails in batches, until both sides are browned and crispy. You're not looking to cook them all the way through, just give them a nice brown color. I'd say about 2 minutes per side. Transfer to a plate or platter and continue browning the rest.
- Add the remaining 2 tablespoons olive oil to the pot, and throw in the pancetta, onions, carrots and diced celery. Cook, stirring often, util the veggies start to brown and begin to soften just slightly. Stir in the tomato paste and cook for a minute longer. Deglaze the pot with the red wine, scraping the bottom with a wooden spoon to pick up all of those bits and pieces. Simmer until the wine has reduced and evaporated by half, about 5 minutes. Add marjoram, cloves, cinnamon and remaining salt and pepper. Stir until well combined, and add the tomatoes, breaking the whole tomatoes as best you can with your hands. You can also break them up with the wooden spoon.
- Return the oxtails to the sauce, tucking them into the sauce, making sure they're all in an even layer. Bring the liquid to a boil, cover the pot, and place it in the oven. Braise for 1 1/2 hours, turning the oxtails every now and then.
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