Coda Alla Vaccinara
|Oxtail||3 Pound, cut into 1 1/2 inch pieces|
|Black pepper||To Taste|
|Olive oil||2 1⁄2 Tablespoon|
|Onions||4 Ounce, finely chopped|
|Finely chopped garlic||1 Teaspoon (scant)|
|Dry red wine||6 Tablespoon|
|Beef stock||3⁄8 Pint|
|Italian plum tomatoes/Whole pack tomatoes||3⁄4 Pound, drained, coarsely chopped|
|Tomato puree||2 1⁄2 Teaspoon|
|Boiling water||3⁄4 Pint|
|Celery heart||1 , 2 x1/4 inch julienne strips|
1. Preheat oven to 325°F.
2. Season oxtail with ground black pepper and salt.
3. Roll the oxtail pieces in flour. Shake away the excess flour.
4. In a large and heavy frying pan add olive oil. Heat it.
5. Add oxtail and brown them over high heat. Brown 6 pieces at a time. Turn them often to get a rich color on all sides.
6. When brown move the oxtail to a medium size flameproof casserole.
7. Discard the excess fat but let a thin film of fatremain in the bottom.
8. Add garlic and finely chopped onion. Cook over medium heat for 10 minutes till the onions are lightly colored and are soft.
9. Add red wine. Boil over high heat while stirring continuously.
10. Add beef stock, stirring constantly for 2 minutes.
11. Pour all content over the oxtain.
12. Add tomato puree, cloves and drained tomatoes.
13. Boil the casserole over high heat. Place it on the center of the oven while regulating the heat. Simmer.
14. Cook celery strips for 5 minutes in boiling.
15. Drain. Keep it aside.
16. Cook oxtain for 3.5 hours. Stir the remaining blanched celery.
17. Cover and cook for 30 minutes more.
18. Skim additional fat.
19. Serve Coda Alla Vaccinara from the casserole directly.