Oxtails Roman Style – Coda alla Vaccinara
My take on one of the stars of Quinto Quarto/the 5th Quarter Roman “cuisine.” Trattoria Sora Lella on Isola Tibernia (Tiber Island) in Rome was the basic inspir
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Cooking tools:
- Dutch oven
- Oven
- Chef's knife
- Cutting board
- Skillet
- Plate
- Tongs
- Wooden spoon
- Can opener
- Measuring cup
- Measuring spoon
- Mixing bowl
- Paper towel
- Ladle
Ingredients
- 3-4 lbs. oxtails, larger pieces are preferable
- 2Tbsp. EVO + 2 Tbsp. canola oil
- 3 stalks celery, chopped
- 2 carrots, chopped
- 2-3 bay leaves
- ¼ cup raisins
- 2 Tbsp. Pine Nuts or toasted slivered almonds (see below)
- 3 whole cloves
- 1 clove garlic, chopped
- 2/3 cup red or white wine
- 28 oz. tin Italian Plum Tomatoes, chopped + 1 Tbsp. tomato paste if desired
- 1 cinnamon stick
- Salt
- pepper
- ¼ tsp. pepperoncino (chili flakes) or to taste
- 1-2 Tbsp. cocoa powder mixed with a bit of wine to a paste
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