Coda Alla Vaccinara

Summary

Ingredients

• 1 ½ kg oxtail
• 1 ½ liters water
• 100 g bacon, streaky
• 2 tablespoon lard
• 2 carrot (s)
• 4 stalks celery
• 2 bunches parsley, smooth
• 0.25 liter ¼ white wine, drier
• 3 tablespoon tomato paste
• 1 large onion (s)
• 2 cloves garlic)
• 1 pinch (s) cinnamon powder
• Paprika powder, hot as rose
• Salt and pepper from the mill

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Instructions

1. Have the butcher cut oxtail into large pieces, or cut yourself if skilled. Rinse under running water for 1 minute. Bring 1.5 liters water to a boil over medium-high heat, add salt, add oxtail pieces and cook for 10 minutes.
2. Drain the oxtail and save 500 ml of the cooking water. Set meat aside.
3. Cut 100 g bacon into fine strips. Finely chop 1 bunch of parsley and 2 garlic cloves. Cut 2 carrots and 1 large onion into small cubes. Mix all together in a bowl.
4. Heat 2 tablespoons lard in a large casserole over medium heat. Add bacon strips and fry for 3-4 minutes until starting to crisp. Increase heat to medium-high, add oxtail pieces in batches and brown all over, about 3-4 minutes per batch.
5. Add the vegetable and herb mixture. Pour in 125 ml white wine and let reduce by half, about 5-8 minutes, uncovered. Add remaining 125 ml wine and season with salt and pepper.
6. Mix 3 tablespoons tomato paste with the 500 ml cooking water and pour over meat. Cover pot and simmer over low heat for 2.5 to 3 hours until meat is very tender.
7. 30 minutes before serving: clean 4 celery stalks and set tender greens aside. Cut stalks into thin slices and add to pot when 15 minutes remain.
8. Wash and finely chop reserved celery greens and remaining bunch of parsley. When meat is done, season sauce with salt, pepper, hot paprika powder and cinnamon. Scatter chopped greens and parsley over top.
9. Serve over spaghetti.