ROMAN OXTAIL STEW (CODA ALLA VACCINARA)

ROMAN OXTAIL STEW (CODA ALLA VACCINARA) image

Yield 4 Servings

Number Of Ingredients 18

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2 1⁄2 lbs. oxtails, cut into 2 1⁄2" pieces
Kosher salt and freshly ground black pepper,
to taste
4 tbsp. extra-virgin olive oil
4 oz. pancetta or guanciale, minced
6 ribs celery (5 whole, 1 minced)
5 whole cloves
2 cloves garlic, minced
1 medium carrot, minced
1 small white onion, minced
1 dried bay leaf
2 tbsp. tomato paste
1 1⁄4 cups red wine, such as chianti
1 28-oz. can whole peeled plum tomatoes,
preferably San Marzano, undrained and
crushed by hand
1⁄8 tsp. ground cinnamon, plus more to taste
Crusty bread or pasta, for serving

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.