Coda alla Vaccinara

By LeeBoruchow

Oxtail, butcher's-style. This is really rich and intense. Definitely dont skip the celery leaf salad - it cuts through the fattiness in a great way.

Ingredients

• 5 pounds oxtail, cut into 1/2-pound chunks and rinsed
• 3 tbsp tomato paste
• 3 tbsp extra virgin olive oil
• 4 oz pancetta, cut into 1/2" cubes
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 carrots, finely chopped
• 1/2 cup Italian parsley, finely chopped
• 1 cup dry white wine
• 5 stalks celery, ribs finely chopped, leaves reserved
• 1/4 cup red bell pepper, julienne
• 1/4 cup red onion, thinly sliced
• Pinch red chili flakes
• Pinch ground cinnamon
• Salt and freshly ground pepper
• juice of 1/2 lemon

Preparation

Step 1

Bring 6 quarts of water to a boil and add the oxtails. Reduce the heat and simmer for 10 minutes. Drain the oxtails, reserving the broth, and set the meat aside. Measure out 2 cups of the broth and discard the rest. Dissolve the tomato paste in the 2 cups of broth and set aside.

In a Dutch oven, heat 2 ybsp of the olive oil over high heat until smoking. Add the pancetta and saute until golden brown. Add the oxtails, a few pieces at a time, and brown on all sides, then transfer to a plate. Add the carrots, half the parsley, onion and garlic and saute until vegetables are browned. Return oxtails to pot and add the wine. Bring to a boil and then simmer, uncovered, until the wine is reduced by half.

Pour the tomato paste-broth mixture over the meat. Cover and simmer for 2 hours.

Add the chopped celery ribs and cook, covered, for 15 minutes more. Remove from heat. Remove oxtails from the pot and strip the meat from the bones. Sti the meat back into the sauce and bring back to a boil.

Make a salad with the chopped celery leaves, the remaining parsley, onions, peppers, the chili flakes, cinnamon and salt and pepper to taste. Drizzle with 1 tbsp extra virgin olive oil and lemon. Divide the oxtails evenly among 6 warmed pasta bowls and top with salad.