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Ingredients for 6 servings:

• 1 ½ kg oxtail
• 1 ½ liters of water
• 100 g bacon, streaky
• 2 tbsp lard
• 2 carrots
• 4 stalk(s) Celery
• 2 bunch parsley, flat
• ¼ liter white wine, dry
• 3 tbsp tomato paste
• 1 large onion(s)
• 2 garlic cloves
• 1 pinch(s) cinnamon powder
• Paprika powder, hot
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Oxtail ragout

Have the butcher cut the oxtail into generous pieces, then rinse it briefly under running water. Boil 1 1/2 liters of water, add salt, add the oxtail pieces, and simmer for about 10 minutes. Drain, then reserve about 1/2 liter of the cooking water. Set the meat aside. Cut the bacon into fine strips. Finely chop 1 bunch of parsley and the garlic cloves. Now dice the carrots and onion. Mix everything with the parsley and garlic in a bowl. Heat the lard in a wide casserole dish and slowly fry the bacon strips. Then add the oxtail pieces in batches to the pot and sear them vigorously on all sides. Add the prepared vegetable mixture. Pour in half of the white wine and simmer uncovered until reduced by half. Then add the remaining wine and season with salt and pepper. Mix the tomato paste with the 1/2 liter of cooking water and pour over the meat. Cover the pot and simmer for at least 2.5 hours, or a little longer if desired. 30 minutes before the end of the simmering process, clean the celery stalks and set the tender greens aside. Then cut the stalks into fine slices and add them to the meat 15 minutes before the end. Wash and finely chop the celery leaves and a bunch of parsley. Once the meat is cooked, season the sauce with salt, pepper, paprika, and cinnamon. Sprinkle the chopped celery leaves and parsley over the top. With this dish, it’s a good idea to simmer the meat a little longer so it becomes more tender. I recommend serving spaghetti with this dish. Coda alla vaccinara is an old, original Roman recipe that is still very popular today. During the simmering process, flavors such as raisins and pine nuts, bitter chocolate, and spicy herbs develop and combine with the generous use of celery to create a delicate aroma.