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Roman Braised Oxtail with Celery and Cocoa (Coda alla Vaccinara)
The crowning masterpiece of Roman quinto quarto cuisine: oxtail braised for 4 hours in sweet tomato sugo, aromatic celery ribs, pine nuts, raisins, and a touch of bitter cocoa.
Prep
20 min
Cook
240 min
Total
260 min
Ingredients
servings
4
- Oxtail rounds1000 g
- Celery stalks cut into 5 cm lengths400 g
- Canned whole San Marzano tomatoes, crushed800 g
- Dry white wine200 ml
- Pine nuts20 g
- Soaked dark raisins20 g
- Unsweetened dark cocoa powder1 tsp
- Olive oil2 tbsp
Preparation Steps
1
Brown oxtail pieces in hot olive oil for 15 minutes until nicely crusted. Pour in white wine and simmer until reduced by half.
15 min timer
2
Add crushed tomatoes, salt, and pepper. Cover and simmer on low heat for 3 hours, adding splashes of warm water as needed.
180 min timer
3
Blanch celery for 3 minutes, then add to the pot with pine nuts, raisins, and cocoa powder dissolved in a spoonful of gravy. Simmer 30 minutes more.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
41g
Carbohydrates
16g
Fat
29g
Allergens
CeleryNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
