Coda Alla Vaccinara
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:58pm

Ingredients




2 pounds oxtail
3 ounces lard
1 head of celery, finely diced
1 clove garlic
1 onion
1 carrot
salt

1 peperoncino
1 cup red wine
1 pound peeled tomatoes
1 bay leaf
pepper

Preparation

1 Cut the oxtail across into pieces 1 1/2-in. long. Cover with cold water and let rest for 30 mins. Boil and simmer for 5 mins. Drain and dry. Chop the lard, half of the celery, with garlic, onion and carrot, salt, pepper and peperoncino. Cook until lightly brown and then add the oxtail and brown. Add the wine and tomatoes. Braise on top of the stove at medium heat for about 4 hours. Moist occasionally as it dries. When oxtails are tender remove it and keep aside. 2 Strain the braising juice, de-grease and adjust seasoning. Return oxtails to sauce and bring back to simmer. Clean and peel the remaining celery, dice finely and add to the oxtail. Serve with broiled or fried polenta.

About


A modern Roman stew made of oxtail (usually veal tail) and various vegetables.