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 the oxtail into large pieces and then rinse it briefly under running water. Bring 1 1/2 liters of water to the boil, season with salt, add the pieces of oxtail and cook for about 10 minutes.
2. Then drain, drain and save about 1/2 liter of the cooking water. Put the meat aside.
3. Cut the bacon into fine strips. Chop 1 bunch of parsley and the garlic cloves very finely. Now cut the carrots and onions into small cubes. Mix everything with the parsley and garlic in a bowl.
4. Heat the lard in a large casserole and slowly fry the strips of bacon. Then place the oxtail pieces in the pot in portions and fry them all over.
5. Now add the prepared vegetable mixture. Pour half of the white wine and let it boil down halfway without the lid. Then add the rest of the wine and season with salt and pepper.
6. Now mix the tomato paste with the 1/2 liter of cooking water and pour over the meat. Close the pot and let the contents stew for at least 2 1/2 hours, or a little longer if you like.
7. 30 minutes before the braising process is complete, clean the celery and put the tender greens aside. Then cut the sticks into fine slices and add to the meat 15 minutes before the end.
8. Wash and finely chop the celery greens and a bunch of parsley. As soon as the meat is done, season the sauce with salt, pepper, paprika powder and cinnamon. Scatter the chopped celery greens and parsley on top.
9. With this dish, it is advisable to braise the meat a little longer so that it is really tender later. I recommend spaghetti as a side dish.
10. Coda alla vaccinara is an old, original Roman recipe that is still very popular today. When braising, flavors such as raisins and pine nuts, bitter chocolate and spicy herbs unfold and combine with the abundantly used celery to create a fine aroma.

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