Coda alla Vaccinara

Ingredients

• 1.5 kgoxtail — sectioned
• 400 gcelery — diced
• 400 gripe tomatoes — crushed
• 120 mldry white wine
• 40 gpine nuts — toasted
• 4 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 1.5 kg of oxtail generously with fine sea salt and black pepper. Allow the meat to rest at room temperature for about 30 minutes to let the seasoning penetrate the meat, enhancing its flavor.
2. Heat 4 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the oxtail pieces in batches, making sure not to overcrowd the pot. Brown each piece deeply on all sides, which should take about 5-7 minutes per batch. Remove the browned oxtail to a plate and repeat with the remaining pieces.
3. Once all the oxtail is browned, return it to the pot. Pour in 120 ml of dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for about 2-3 minutes until it reduces slightly, which will concentrate its flavor.
4. Coarsely chop 400 g of ripe tomatoes and add them to the pot. Stir to combine, ensuring the tomatoes are evenly distributed among the oxtail pieces. The tomatoes will break down and create a rich sauce as they cook.
5. Cut 400 g of celery into 2-3 inch pieces and add them to the pot. The celery will add a subtle sweetness and balance the richness of the oxtail. Stir to incorporate the celery into the mixture.
6. Cover the pot with a lid and reduce the heat to low. Allow the oxtail to braise gently for about 2-3 hours, or until the meat is fork-tender and nearly falling off the bone. The sauce should be thick and aromatic, with a deep, savory aroma.
7. Once the oxtail is tender, skim any excess fat from the surface of the sauce using a spoon. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
8. Toast 40 g of pine nuts in a small dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Sprinkle the toasted pine nuts over the finished dish for a nutty crunch.
9. Serve the Coda alla Vaccinara hot, accompanied by polenta, potatoes, or crusty bread to soak up the rich sauce. Enjoy the comforting flavors of this classic Roman dish.