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This dish is called alla vaccinara, which in Roman dialect means,
"butcher style", supposedly because originally it was prepared in the
inns and restaurants near the slaughterhouses.
How to make the coda alla vaccinara: cut the oxtail across into
pieces 1 1/2-in. long. Cover with cold water and let rest for 30 min.
Boil and simmer for 5 min. Drain and dry. Chop the lard, half of the
celery, with garlic, onion and carrot, salt, pepper and peperoncino.
Cook until lightly brown and then add the oxtail and brown. Add the wine
and tomatoes. Braise on top of the stove at medium heat for about 4
hours. Moist occasionally as it dries. When oxtails are tender remove it
and keep aside.
Strain the braising juice, de-grease and adjust seasoning. Return
oxtails to sauce and bring back to simmer. Clean and peel the remaining
celery, dice finely and add to the oxtail. Serve the coda alla
vaccinara with broiled or fried polenta.
Note 1:
White wine may be substituted for red because the stew cooks for a long
period of time and the sauce may become too dark using red wine.
Note 2:
Celery strings must be removed; some cooks like to par-boil it, as
celery has a tendency to turn dark as it cooks.
Recipe courtesy of The Italian Trade Commission.
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