Coda alla Vaccinara
Ingredients
- 4 pieces oxtail, about two inches thick
- 2 tablespoons olive oil
- 1/2 cup diced guanciale
- 2 small or 1 large onion, finely diced
- 3 ribs celery, coarsely grated
- 2 medium carrots, coarsely grated
- 3/4 cup white wine
- 6-8 Roma tomatoes, seeded and finely chopped (2 cups)
- 1 cup passata
- salt and pepper
- 2 ounces chopped dark chocolate, 70-72% cacao
- creamy mashed potatoes for serving
Instructions
- Season the meat with salt. Add the oil and the guanciale to a Dutch oven and cook until the guanciale has rendered its fat and begins to turn golden. Add the meat and brown it well on both sides.
- When the meat is brown, remove it from the pan, then add the onion, celery, and carrot, and cook until onion is soft. Add the white wine and bring to a boil. Cook briskly until the liquid is reduced.
- Nestle the meat into the vegetables and add the chopped tomatoes, passata, and season with salt and pepper. The meat might not be covered but that’s okay.
- Cover and cook over low heat for about 4 hours, turning the meat once, and adding water if it gets too dry. (I did not need to add any water.)
- At the end of cooking, stir in the grated dark chocolate to blend the flavors.
- Serve over creamy mashed potatoes.
Notes
Serves 4.
Leftover sauce can be refrigerated and reheated, served over pasta with a grating of Pecorino Romano or Parmigiano-Reggiano.