Best Oxtail Braised With Tomato And Celery Coda Alla Vaccinara Recipes

ROMAN BRAISED OXTAIL

Roman Braised Oxtail image

This classic Roman dish, a.k.a. coda alla vaccinara, is as luscious as short ribs-and, thanks to Tony Mantuano's recipe, just as easy to make. Just brown the oxtails, an affordable cut from the tail of a cow, then braise until tender.

Provided by Tony Mantuano

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 carrot, peeled
1/2 large yellow onion
4 ribs celery, divided, use the softer inner ribs
1/4 cup extra-virgin olive oil
4 ounces pancetta, thinly sliced
3 pounds oxtail
Sea salt and freshly ground black pepper
1 1/2 tablespoons tomato paste
1 1/2 cups white wine
3 cups tomato purée
1/8 teaspoon ground cinnamon
1/8 teaspoon cocoa powder
3 sprigs marjoram

Steps:

Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.

BRAISED OXTAIL

Braised Oxtail image

Provided by Moira Hodgson

Categories dinner, one pot, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced (green part removed)
3 carrots, sliced
3 pounds oxtail, cut in pieces by butcher
Flour for dredging
1 cup dry white wine
1 cup canned Italian tomatoes
3 strips orange peel
Coarse salt and freshly ground pepper to taste
6 stalks celery, chopped

Steps:

Preheat oven to 350 degrees. Heat the olive oil in a large casserole. Add the onion and garlic and cook until soft. Add the carrots and brown gently. Remove with a slotted spoon and keep warm.
Wipe the oxtail pieces dry with paper towels. Dredge lightly with the flour and brown in the oil a few at a time, on all sides. Pour off excess fat.
Return the onions to the pan, along with the white wine. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper. Bring to a simmer on top of the stove, cover and place in the oven. Bake for 1 1/2 hours.
Add the celery and continue cooking for 30 minutes or until tender.

Nutrition Facts : @context http, Calories 1010, UnsaturatedFat 35 grams, Carbohydrate 19 grams, Fat 69 grams, Fiber 4 grams, Protein 66 grams, SaturatedFat 26 grams, Sodium 1381 milligrams, Sugar 6 grams