On Jan 19, 6:19 pm, (Victor Sack) wrote:
> John Kane > wrote:
> > Any more detailed instructions?
>
> Here is a very good recipe from _Trattoria_ by Patricia Wells. It is
> actually from Checchino dal 1887, a well-known Roman restaurant in the
> Testaccio area.
>
> Victor
>
> Coda alla vaccinara
> Braised Oxtail with Tomatoes, Onions and Celery
>
> 3 tablespoons extra virgin oil
> 2 oz (60 g) minced pancetta
> 5 lb (2.5 kg) oxtail, cut into 4-inch (10-cm) pieces (about 15 pieces)
> Sea salt and freshly ground black pepper to taste
> 2 whole cloves
> 3 small onions, peeled and halved
> 3 plump fresh garlic cloves, minced
> 16 fl oz (500 ml) dry white wine, preferably a Chardonnay
> One 28-oz (765-g) can peeled Italian plum tomatoes in juice or one 28-oz
> (765-g) can crushed tomatoes in purée
> 8 ribs celery, trimmed to 6-inch (15-cm) lengths
> 1 oz (30 g) unsweetened chocolate, grated (optional)
> 2 tablespoons pine nuts (optional)
> 2 tablespoons sultanas (optional)
>
> 1. In a 10 1/2-pint (6-l) flameproof casserole with a lid, combine the
> oil and pancetta over moderate heat. Cook the pancetta just until
> browned and crisp, 3 to 4 minutes. Remove the pancetta with a slotted
> spoon and set aside. Add the oxtail pieces and brown thoroughly on all
> sides, about 15 minutes. This may have to be done in batches. Do not
> crowd the meat in the pan and do not allow the pieces of oxtail to
> touch. Once the meat is browned, season it generously with salt and
> pepper. Stick the cloves into 2 of the onion halves and add to the
> casserole. Add the remaining onions, the browned pancetta and the
> garlic, and cook for 2 to 3 minutes. Add the wine and stir to
> incorporate. If using whole canned tomatoes, place a food mill over the
> casserole and purée the tomatoes directly into it. Crushed tomatoes can
> be added straight from the can. Cover and bring just to a simmer over
> moderate heat. Reduce the heat to very low and simmer gently until the
> oxtail is fork-tender and the meat is falling off the bones, about 4
> hours. Turn the meat two or three times during the cooking period.
> (The stew can be prepared up to this point 1 day in advance. Remove the
> casserole from the heat and allow to cool for several hours. Cover and
> refrigerate. At serving time, remove the casserole from the
> refrigerator and, with a small spoon, remove and discard any fat that
> has solidified on the surface. Bring to a simmer before proceeding with
> the recipe.)
>
> 2. Add the celery, slipping it under the pieces of oxtail so it cooks
> in the sauce. Simmer until the celery is tender, about 15 minutes.
> About 10 minutes before the celery is cooked, stir in the chocolate and
> add the pine nuts and raisins, if using. Taste the sauce, seasoning it
> as necessary. To serve, transfer the pieces of oxtail to individual
> warmed dinner plates. Spoon several tablespoons of the sauce around the
> meat and arrange the pieces of celery alongside.
>
> Yield: 4 to 6 servings
>
> Wine suggestion: With this dish, we drank a 4-year-old Colle Picchioni,
> considered one of the best wines of the Castelli Romani area of Rome.
> Its sturdiness stands up well to the robust flavours of the oxtail.

Ah, much fancier than I was expecting. It looks delicious : thanks
very much