Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara

• Gluten free

• Meat

  • 3 lbs Oxtail
  • 1/4 lb Pancetta

• Produce

  • 1 Carrot
  • 4 Inner stalks celery
  • 1 (28-ounce can Italian tomatoes
  • 3 sprigs Marjoram, fresh
  • 1 Onion, small

• Canned Goods

  • 1 1/2 tbsp Tomato paste

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 Sea salt or kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 2 cups White wine

Found on cooking.nytimes.com

Description

Directions

• Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons). Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after theyve browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside. Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan. Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then. Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer. Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

Nutrition