And Now our Tail Comes to an End; Coda alla Vaccinara

By • January 19, 2010 • 4 Comments



Author Notes: Oxtail Roman style. The best I've ever tasted was at Da Nerone close by the by that giant round thingy in the Celio district.pierino

Serves 4

  • 2 pounds oxtail
  • 28 ounces canned tomatoes
  • 4 celery ribs with leaves
  • 2 cloves garlic chopped
  • 2-4 anchovy fillets
  • 1 cup white wine
  • 2-4 tablespoons superfine flour (Wondra)
  • salt and pepper
  • 1 bay leaf
  1. In a large dutch oven heat up your olive oil until it shimmers. Meanwhile dredge the oxtail pieces in flour. Brown the pieces in batches.
  2. Remove the oxtail and sweat down the garlic and anchovies. The anchovies really do need to melt.
  3. Add the white wine and the celery (Rome loves celery). You have given the celery a coarse chop, right? If not, do so now. Don't lose those leaves because the more the better and you need their herbacious flavor. Stir, stir with a wooden or silicone spoon..
  4. Return the ox tails to the pot and add the tomatoes and bay leaf. Bring this to a simmer. Season with salt and pepper and cover.
  5. It will take about 3 to 4 hours on a low simmer for the ox tail to cook completely. You want it to melt off of the bone. The connective tissues should break down and enhance your sauce. Be patient because it matters. You will be rewarded with an aromatized kitchen and delicious food.
Jump to Comments (4)

Tags: celery, Italian, savory, tail

Comments (4) Questions (0)

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over 4 years ago Maria Teresa Jorge

Pierino, what is a dutch oven? And please, don't put an end to your tail, the recipe is delicious! And yes, oxtail does take a long time to cook, but so little to eat. I still have some of mine left to eat tomorrow Yes!

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

You could call it a "french" oven as well, but cast iron (maybe enameled) with an oval or round shape, with a lid. Say, Staub or Le Creuset, or Lodge or....I use one as a "gumbo pot" and it doubles for deep frying.

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over 4 years ago Maria Teresa Jorge

Ok, so it's a Le Creuset pot right. And it's cooked on the gas burner, not in the oven, is that it?! Sometimes I get so lost with some terminology you use in the States, not even mentioning the ounces and cups!

Me

over 4 years ago TheWimpyVegetarian

Oxtail is one of my favorite dishes. I make it a few times through the winter for a hearty, satisfying meal and am always sad to eat the last bit. The recipe I use isn't mine - it's one we had in culinary school - so I'm not posting for the contest, but will definitely keep your recipe in mind when I make them next. I've never included anchovies in my renditions but looks like an interesting flavor addition. Thanks for posting!