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  Added: Apr 11, 2006  •  Visited (1183)  •  Print version Print this recipe (86)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Oxtail With Celery Hearts
(Coda alla Vaccinara)
What You Need:
  • 3 pounds oxtail, cut into 1½-inch pieces
  • Salt
  • Freshly ground black pepper
  • Flour
  • 3 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • ½ cup dry red wine
  • 1 cup beef stock, fresh or canned
  • 1½ cups Italian plum or whole-pack tomatoes, drained and coarsely chopped
  • 1 tablespoon tomato paste
  • 4 whole cloves
  • 2 cups water
  • 1 celery heart cut into 2-by-¼-inch julienne strips (about 1 cup)

  • How To Cook:
    1. Preheat the oven to 325°F. Season the pieces of oxtail with salt and freshly ground black pepper, then roll the pieces in flour and shake or brush off all of the excess.

    2. In a heavy 10- to 12-inch skillet, heat the 3 tablespoons of olive oil until a light haze forms over it. Brown the pieces of oxtail over high heat, 5 or 6 pieces at a time, turning them with tongs until they are richly colored on all sides.

    3. Transfer the oxtail to a heavy 3- to 4-quart flameproof casserole. Now discard most of the fat from the skillet, leaving only a thin film on the bottom.

    4. Add the finely chopped onions and garlic and cook them over moderate heat, stirring frequently, for 8 to 10 minutes, or until they are soft and lightly colored. Pour in the red wine and boil it briskly over high heat, stirring constantly.

    5. When the wine has cooked almost completely away, stir in the beef stock, cook for a minute or 2, then pour the entire contents of the skillet over the oxtail.

    6. Add the drained tomatoes, tomato paste arid cloves. Bring the casserole to a boil over high heat, cover it and place it on the middle shelf of the oven, regulating the heat if necessary to keep the casserole at a slow simmer.

    7. Meanwhile, cook the celery strips in the 2 cups of boiling water for 5 minutes. Drain and set aside. When the oxtail has cooked for 3½ hours, gently stir in the blanched celery.

    8. Cover the casserole again and cook for another 30 minutes. Skim off as much fat as possible from the sauce and serve the oxtail directly from the casserole.
     
    Serving Size: 6
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Meat & Poultry » Oxtail
    Dish » Stew

     





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