Coda alla Vaccinara

Ingredients

• 3 pounds beef oxtails, cut into 2-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 1 whole large yellow onion
• 4 whole celery ribs
• 2 whole medium carrots
• 5 whole garlic cloves
• 28 ounces canned San Marzano tomatoes, crushed
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup beef stock, low-sodium
• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon red wine vinegar
• ½ teaspoon dried oregano
• 1 whole bay leaf
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   Remove the oxtails from the refrigerator and pat them completely dry with paper towels — dry surfaces are essential for a proper sear and golden crust. Season all pieces generously with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper on all sides. Let them sit at room temperature for 15 minutes while you prep the vegetables.

2. 2

   Trim away the root end from 1 large yellow onion, cut it in half lengthwise, and slice it into 0.5-inch half-moons. Cut 4 celery ribs on a diagonal into 1-inch pieces — this creates more surface area for browning. Peel 2 medium carrots, cut them in half lengthwise, then slice crosswise into 1-inch half-moons. Peel and lightly crush 5 garlic cloves with the side of your knife.

3. 3

   Set a heavy-bottomed Dutch oven or 6-quart lidded pot over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it heat for 2 minutes until shimmering and just beginning to smoke. You should see the oil move freely and shimmer across the pot bottom.

4. 4

   Working in two batches to avoid crowding, add the seasoned oxtail pieces to the hot oil in a single layer. Sear for 3-4 minutes on each side without moving them — you want a deep mahogany crust to develop. Listen for a steady, vigorous sizzle; if it quiets, the heat is too low. Transfer the seared pieces to a large plate and repeat with the remaining oxtails.

5. 5

   Reduce the heat to medium. Add the sliced onion, celery pieces, and carrot pieces to the pot and sauté for 6-8 minutes, stirring occasionally, until the vegetables soften and the edges turn golden. You should smell a sweet, caramelized aroma. Add the crushed garlic and cook for 30 seconds more until fragrant.

6. 6

   Stir in 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly to coat the vegetables. This concentrates the tomato flavor. Pour in 1 cup of dry white wine, stirring with a wooden spoon to lift all the browned bits from the pot bottom — these fond layers are packed with flavor.

7. 7

   Return all the seared oxtails and any accumulated juices to the pot. Pour in the 28 ounces of crushed San Marzano tomatoes, 1 cup of low-sodium beef stock, 1 teaspoon of unsweetened cocoa powder, 1 tablespoon of red wine vinegar, 0.5 teaspoon of dried oregano, and 1 bay leaf. Stir well to combine, ensuring the meat is mostly submerged.

8. 8

   Bring the liquid to a gentle simmer — you should see small, steady bubbles breaking the surface. Cover the pot with a tight-fitting lid and transfer it to a 325°F oven. Braise for 2.5 to 3 hours, stirring gently every 45 minutes, until the meat is completely tender and falls from the bone with a fork. The braising liquid should reduce by about one-third and become dark and glossy.

9. 9

   Remove the pot from the oven and carefully lift the lid away from you — the steam is very hot. Fish out and discard the bay leaf. Taste the braising liquid and adjust the seasoning with a pinch of salt and pepper if needed. The sauce should be rich, deep, and balanced between savory, slightly sweet, and gently acidic.

10. 10

    If the sauce is too thin, place the pot over medium heat on the stovetop and simmer uncovered for 10-15 minutes, stirring occasionally, until it reduces to a rich, coating consistency that clings lightly to a spoon. If the sauce is too thick, add a splash of beef stock or water.

11. 11

    Transfer the oxtails and sauce to a large serving platter or shallow bowls. Scatter 2 tablespoons of fresh, finely chopped flat-leaf parsley over the top. Serve immediately with crusty bread to soak up the rich sauce, or alongside creamy polenta or soft egg noodles.

Tools you’ll need

• paper towels
• chef's knife
• cutting board
• heavy-bottomed Dutch oven with lid (at least 6-quart capacity)
• wooden spoon
• large plate
• instant-read thermometer (optional, for checking oven temperature)
• serving platter or bowls

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