Oxtail alla Vaccinara

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Picture of Oxtail alla Vaccinara Recipe Photo: Oxtail alla Vaccinara Recipe
Rated 4 stars out of 5
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  • Read 8 Reviews
Total Time:
3 hr 15 min
Prep
45 min
Cook
2 hr 30 min
Yield:
Yield: 6 servings
Level:
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Ingredients

  • 3 pounds oxtail, cut into 1/2-pound chunks by your butcher and rinsed
  • 3 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta, cut into lardons
  • 2 carrots, finely chopped
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup plus 1/2 cup dry white wine
  • 5 stalks celery, ribs finely chopped, leaves removed and finely chopped
  • Pinch red chili flakes
  • Pinch cinnamon
  • Salt and freshly ground pepper
  • Lemon, for garnish

Directions

Bring 6 cups of water to a boil and add the oxtails. Reduce the heat to a simmer and let cook 10 minutes. Drain the oxtail, 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 the olive oil over high heat until smoking. Add the pancetta and saute until golden brown. Add the oxtails, 1 or 2 pieces at a time, and brown on all sides. Add the chopped carrots, half the parsley, onion and garlic and saute until vegetables are browned. Add the 1/2 cup white wine reduce the heat to a simmer. Cook, uncovered, until the wine is reduced by half. Add the remaining wine and season with salt and pepper, to taste. Pour the tomato paste-broth mixture over the meat. Cover and simmer for 2 hours.

After 2 hours, add the celery ribs and cook, covered, for 15 minutes more. Remove from heat. Make a salad with the chopped celery leaves, the remaining parsley, the chili flakes, cinnamon and salt and pepper to taste. Drizzle with extra virgin olive oil and lemon. Divide the oxtails evenly among 6 warmed pasta bowls and top with salad.

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Newest Ratings and Reviews

Read all 8 reviews

  • on December 11, 2011

    Flag

    The flavors in this recipe have potential, but the recipe gets so many steps wrong I can't recommend it. Following this recipe as written, you have the strong potential to burn the pancetta, garlic and parsley. The stew would also benefit from simmering in the oven rather than on the stove top.

    people found this review Helpful.
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  • on November 01, 2009

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    simple, elegant, and delicious! Mario did it again!

    people found this review Helpful.
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  • on November 25, 2008

    Flag

    I have had many oxtail braised stews that are so similar yet great comfort food. This preparation is stands so far above any of the rest . A truly delicious and increadibly rich dish. The salad topping rounds it out perfectly, DO NOT OMIT.
    One suggestion, prepare a day ahead for the mature flavor and use a degreasing cup twice. this Mario guy really can cook

    people found this review Helpful.
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