Coda alla Vaccinara

Very rich and flavorful Italian oxtail stew great for a special occasion. A labor of love, but so worth it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Step 2

Heat a Dutch oven, or a heavy soup pot with a lid (must be oven safe), over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all the oxtail.

Step 3

Add chopped onion to the pot and cook until translucent and browning (about 15 minutes). Add in chopped celery and carrot and cook for 5-10 minutes. Finally add tomato paste and garlic and cook for 5 more minutes while stirring regularly to ensure garlic doesn’t burn.

Step 4

Heat oven to 325 degrees. Add wine, stock, cloves, marjoram into pot. Bundle parsley rosemary, thyme, and bay leaves with kitchen twine and drop into pot (or don’t bundle, it just makes it easier to fish out later). Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.

Step 5

Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30-45 minutes, until meat is fork tender, 3½ to 4 hours.

Step 6

Mix together chopped parsley, the zest of one lemon, and a pinch of salt in a small bowl and set aside for final garnish when plating

Step 7

Once oxtails are done, allow to cool to a reasonable serving temperature and plate in a wide shallow bowl (like a salad bowl). Garnish with the parsley/zest mixture

Step 8

If you need to reheat your leftovers, they are best if gently heated covered in the oven at about 300F, but a microwave is fine as long you cover it well so that too much moisture doesn’t escape