Make Ahead

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

January 19, 2010
1 Rating
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
In This Recipe
  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.

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Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.