Coda alla Vaccinara

Ingredients · 4 servings

• 1.6 kgOxtail, cut into pieces
• 800 gTomato, chopped
• 600 gCelery, sliced
• 150 gOnion, diced
• 25 gPine nut
• 40 gRaisin
• 1 tbspCocoa, unsweetened
• 2 tbspOlive oil
• 2 cloveGarlic, crushed
• 750 mlWater
• 1 ⅓ tspSalt
• 1 tspBlack pepper, ground

Equipment

stovetop, chef knife, cutting board, measuring spoons, heavy pot, lid, tongs, wooden spoon, serving platter, spoon

Instructions

1. 1
   Gather Ingredients

   Gather all ingredients, weigh them, and set out a heavy pot, lid, tongs, knife, board, spoon, scale, and measuring spoons. · 10 min

   What to look for: Everything is measured and ready beside the stove.

2. 2
   Brown Oxtail

   Heat olive oil in the heavy pot, add oxtail in one layer, and brown the pieces on all sides without rushing. · 12 min

   What to look for: The oxtail has a deep brown crust and releases easily from the pot.

3. 3
   Soften Aromatics

   Add onion and garlic to the pot and cook gently, stirring often, until the onion turns glossy and pale gold. · 8 min

   What to look for: The onion is soft, shiny, and lightly golden at the edges.

4. 4
   Build Sauce

   Stir in tomato, salt, black pepper, and water, scraping the base of the pot to dissolve the browned meat juices. · 5 min

   What to look for: The tomato sauce loosens and turns brick red around the oxtail.

5. 5
   Braise Slowly

   Cover the pot and simmer very gently, turning the oxtail once or twice, until the sauce darkens and the meat starts to soften. · 2 h 30 min

   When it is done: The meat is partly tender but not yet pulling freely from the bone.

6. 6
   Add Celery

   Add celery, stir it into the sauce, cover again, and continue simmering until the oxtail is very tender. · 35 min

   When it is done: Meat pulls easily from bone and thickest pieces register 63°C / 145°F.

7. 7
   Finish Sauce

   Stir in raisins, pine nuts, and cocoa, then simmer uncovered until the sauce is thick, dark, and lightly sweet. · 10 min

   What to look for: The sauce coats the spoon and the raisins look plump.

8. 8
   Serve Hot

   Rest the braise for 5 minutes, taste for salt and pepper, and serve the oxtail hot with plenty of celery tomato sauce. · 5 min

   When it is done: Meat is tender and separates from the bone with light pressure.