Cut remaining stalks into 3-inch pieces and then cut pieces into three thin sliversīring oxtail to room temperature and salt generously on both sides.
Dice one celery stalk to use with onions and garlic at the beginning of cooking.
This recipe is adapted from my new favorite cookbook, Tasting Rome.Ģ 1/2 ounces bacon fat or 3 tablespoons olive oil Adding the opposite flavor profile to crate a more balanced dish. I’ve noticed this is other Italian dishes. The oxtail stew I had in Trastevere at Taverna Trulissa was labeled “in the traditional style” and was finished with pine nuts, raisins and chocolate for a touch of sweetness. Some use celery in a mirepoix at the front-end of cooking, while others add celery during the last hour of braising to cut the richness of the dish. All the recipes I’ve seen call for tomatoes, red wine and celery. Some are cooked in a roasting pan without a lid (in the oven) while others are cooked in a Dutch oven closed with a lid. Some are cooked on the stove top, others in the oven. Given the dish has survived for centuries, there are many variations. Since flavor is stored in fat, as the oxtails cook, the fat and connective tissues and tendons essentially melt, imparting their flavor to the sauce while the meat becomes fork-tender. It’s a fatty and tough cut of meat that requires low and slow cooking. The string of short knobby bones attached to each other with connective tissue and tendons, much like the spine, give tails their suppleness, allowing cows to move them so freely. From the internal organs, entrails, and off-cuts like oxtail they worked with developed a facet of the city’s cuisine that still holds a special place for many Romans today.Īs the name suggests, oxtail comes from the tail of a cow. The second “quarto” was sold to the clergy, the third to the bourgeoisie, and the final fourth went to the military.Īll that was left for the lower classes, including the butchers and slaughterhouse workers themselves, was the “quinto quarto” or the fifth fourth. And so too this Coda alla Vaccinara, which is oxtail cooked in the butcher’s style, tells a story.īack in the days before high-speed trains, cell phones and Amazon Fresh grocery delivery, cattle were divvied up in Rome along class lines. Shoofly Pie must have been so sweet a treat that flies were regularly shoo’d away from it. I think we can all guess what the town founders were thinking when they named Boring, Oregon. If a picture is worth a thousand words than often a name can be worth a few.
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