Coda alla vaccinara (oxtails) Coda alla Vaccinara: ox tails Roman style alla Nina

Coda alla Vaccinara: ox tails Roman style alla Nina

Coda alla vaccinara

It seems these are “fat” times for the blog, but soon I’ll be moving into a lean period as I intend to finish the revision of my novel set in China and I’ll be traveling. So we’ll double dip today and I’ll give the coda recipe and next will follow the rabbit recipe, speaking of which I saw my first cotton-tail out here in UT in Heber City last night–to be specific the new Red Ledges property, which is huge and gorgeous and still has some lots for available for sale. Contact Maria Johnson: mariajohnson@redledges.com Goggle it here: http://www.redledges.com/

Well, my son wanted to make rabbit with a chocolate sauce, but couldn’t find any in south Florida. I think he ordered it special for next week. I’ll put that recipe on later. So he’s having company and wanted to do a pasta combination meat dish. I gave him this one that follows. It’s not really ox, but beef and it’s wonderful. What my Mom used to call “peasant” food because it was a cheap dinner to feed a lot of people…but what’s cheaaaaaap anymore??? My son paid $4.89 a lb in Penn Dutch…and what do you do with a lb? Nada.

So here’s my recipe…for 3-4 lbs of ox tails.

Rosalare (braise) the tails on pretty high heat till they are browned on all sides. Keep turning and watch them so they don’t burn.

Then cover them with beef broth, and cover with lid, and let simmer low to medium heat till tender. Don’t do the bouquet garni–a waste of time–just add lots of long cut pieces of celery 2 & 1/2 to 3 in long, and also if you have them, whole baby carrots–if you don’t have them, then don’t sweat it because friend Pina (who lives in Rome) makes coda without.

After 1/2 hour or so–maybe 45 min, remove lid and the broth should start to evaporate, raise the heat to medium /high heat. You’ll need another 3/4 hour to be sure they are tender. Stir once in a while.

When done, drain meat and veggies and replace into pot, and save the extra juice on the side. Into the pot with the meat and veggies only, add olive oil, 4 cloves of garlic and 1 medium-sized sweet onion (minced).

When garlic and onion are golden, toss in a glass of white wine, and on high flame cook out the alcohol, and then add a can of whole plum tomatoes, about 1-2 lbs. that you squish and squash, also some basil, a bay leaf if you have it.

It’s been such a long time, that I don’t remember if Pina adds bacon or guanciale (pancetta), but if you decide to do this, do it when you’re frying to golden the garlic and onions. (Adds extra flavor, but don’t add too much–say 3 ounces.)

Bring the sauce to a boil, then lower heat and cook till the meat is totally tender and flavored…and the tomatoes have thickened. Taste for salt and pepper. I usually make things spicy for your Dad, so I add hot pepper to the garlic stage. Let this all cook 30-45 minutes.
Here below is another explanation–also you can do that chocolate sauce with these…I never had it, but it sounds good.

Serve with 1 lb of fettuccine, linguine, or spaghetti topped with the sauce…add grated parmigiano or Romano with a sprinkling of chopped parsley to each individual dish. Serves 6