Coda Alla Vaccinara
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil6 stalks
Celery8 cups
Vegetable Stock (unsalted)3 cups
Water4
Carrots1
Salt16 small
Basil Leaves (finely chopped)Directions:
1
Preheat oven to 350 degrees F
2
In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves
3
Heat mixture until the vegetables start to sweat
4
Sprinkle oxtails with salt and pepper and add to the vegetable mixture
5
Add the wine and cook for 10 to 15 minutes or until the wine evaporates
6
Add the cocoa and vegetable stock
7
Transfer mixture to a heatproof casserole
8
Cover the casserole and bake in the oven slowly for 2 hours
9
Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates
10
Add the tomatoes and cook for 40 minutes with cover on
11
Check and stir occasionally
12
To make the garnish: Place the water in a saucepan and bring to a boil
13
Clean and cut the carrots and celery into 1/4-inch julienne sticks
14
Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes
15
Drain
16
Saute the vegetables with extra- virgin olive oil, salt, and pepper
17
Remove pieces of oxtail from the casserole, and put them in a warming dish
18
Take the sauce that is left in the casserole dish and pass it through a blender
19
To serve: place the oxtail pieces on plates and cover generously with the sauce
20
On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves