BF and I were wondering around the global market, a market where several vendors from all over the world sell their goods and cook up pretty great food. We happened to walk in front of the meat case of the halal butcher and saw some pretty good looking meat. I was immediately attracted to oxtail and I decide to give a try to the recipe for coda alla vaccinara (oxtail butcher style) found on Memorie di Angelina, an awesome website for Italian cooking.
Of course I did not follow the recipe to the dot, because I never do, but I think I did a pretty good job!
- 1 and 1/2 lbs oxtail
- 1 can tomato sauce
- 6 celery stalks
- 1 cup beef broth
- bay leaves
- short pasta
- I didn't have much time, by which I mean I only had between 2 and 3 hours, so I decided to use a pressure cooker. First I sauteed onion, a couple of stalks of celery and a bit of diced pancetta (I had no carrots) with a bit of cloves and a couple of bay leaves. I added a bit of salt and a bit of water to help the vegetables softening up without burning. I then added in the oxtail pieces and seared them on all sides. I added a splash of red wine and when it evaporated I also added a can of tomato sauce and about a cup of beef broth. I then closed the pressure cooker and let the whole thing stew for about 1 and 1/2 hours and then opened the pressure cooker by letting the steam out first. At this point the meat was quite tender and the sauce was quite thick. I spooned out the fat, which is the clear liquid on top of the sauce and meat (about 3 ladles), then I took out the meat and took the meat off the bone. I put the meat back in the pan and added 3 or 4 stalk of chopped celery. At this point I started preparing pasta. I used rigatoni, which are quite typical to use with this kind of sauce.I kept cooking the sauce until pasta was ready and then dressed pasta with the meat sauce.
- I dressed the pasta with the sauce and served it up with a glass of red wine.
- I decided this is my preferred March recipe, so I am sharing it on YBR for this month
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