And Now Our Tail Comes To An End; Coda Alla Vaccinara – a delicious recipe with oxtail, tomatoes, celery, garlic, anchovy, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large dutch oven heat up your olive oil until it shimmers. Meanwhile dredge the oxtail pieces in flour. Brown the pieces in batches.
2
Remove the oxtail and sweat down the garlic and anchovies. The anchovies really do need to melt.
3
Add the white wine and the celery (Rome loves celery). You have given the celery a coarse chop, right? If not, do so now. Don't lose those leaves because the more the better and you need their herbacious flavor. Stir, stir with a wooden or silicone spoon..
4
Return the ox tails to the pot and add the tomatoes and bay leaf. Bring this to a simmer. Season with salt and pepper and cover.
5
It will take about 3 to 4 hours on a low simmer for the ox tail to cook completely. You want it to melt off of the bone. The connective tissues should break down and enhance your sauce. Be patient because it matters. You will be rewarded with an aromatized kitchen and delicious food.
236
kcal
Calories
1
g
Fat
49
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds oxtail, 28 ounces canned tomatoes, 4 celery ribs with leaves, 2 cloves garlic chopped, and more.
Yes, And Now Our Tail Comes To An End; Coda Alla Vaccinara falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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