Italian meat ragout coda alla vaccinara
6 servings
180 minutes
The history of stewed oxtails goes back to medieval Rome and local slaughterhouses. "Vaccinari" - butchers who were given all the offal from their place of work - made a rich soup from the waste of production . Previously, this dish was considered food for the poor, but now it is a local specialty. There are two main varieties: with chocolate sauce, pine nuts and raisins and without them.
1
Cut the tail into 5 cm pieces, salt and pepper them.
- Oxtail: 1.5 kg
- Ground black pepper: to taste
- Salt: to taste
2
Then fry in olive oil on all sides until browned. Transfer to a clean dish.
- Olive oil: 60 ml
3
In the same pot, fry the chopped bacon.
- Bacon: 150 g
4
Add chopped onion, celery stalk, carrot, and garlic, throw in cloves and bay leaf. Sauté, stirring for 5-6 minutes.
- Onion: 1 head
- Celery stalk: 6 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
- Cloves: 5 piece
- Bay leaf: 1 piece
5
Add tomato paste and mix.
- Tomato paste: 70 g
6
Pour in the wine, bring to a boil, and cook for another 5 minutes.
- Dry red wine: 375 ml
7
Return the meat, add pelati and one and a half cups of water, cover with a lid and cook on low heat for 2 hours.
- Pelati (whole peeled tomatoes): 800 g
- Celery stalk: 6 pieces
8
After 2 hours, add the remaining celery, cut in half.
- Celery stalk: 6 pieces
9
Season with salt, pepper, cinnamon, and nutmeg. Cook for another 40 minutes without covering.
- Nutmeg: to taste
- Ground cinnamon: to taste
- Ground black pepper: to taste
- Salt: to taste
10
Serve with crispy bread.
