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ITALIAN CODA ALL VACCINARA

Serves
6
Prep
25 mins
Cook
3½ hrs
Difficulty
Medium
Ingredients.
  • 2kg oxtail pieces
  • 125g pancetta, finely diced
  • 8 sticks celery, finely diced
  • 2 brown onion, finely diced
  • 1 carrot, finely diced
  • 6 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 4 Tbsp tomato paste
  • 750ml white wine
  • 1L chicken stock
  • 3 x 400g can cherry tomatoes
  • 3 tsp dried marjoram
  • 2 tsp dried thyme
  • 3 tsp ground dried bay leaves
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground cloves
  • Sea salt flakes and freshly-ground black pepper
  • Crisp semolina discs and salsa verde, to serve
Method.
  • Fry the pancetta in a large heavy-based saucepan set over a moderate heat for 5 minutes, until browned. Add the celery, onions, carrot, garlic and 2 Tbsp extra virgin olive oil, cook for 5 minutes, then set aside.
  • Sear the oxtail pieces in the remaining extra virgin olive oil in batches, until well-browned, then return the vegetable mix, tomato paste, wine stock and tomatoes. Add the herbs and spices, season with salt and pepper, then simmer gently for 3 hours, until tender. Serve with crisp semolina discs and salsa verde.
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