Coda Alla Vaccinara – Oxtail Ragout

For the Coda alla Vaccinara Oxtailragou buy oxtail if possible already chopped into pieces. In a closed steamer basket, heat 1 1/2 liters of water with 1 tablespoon of sea salt at 100°C for 10 minutes (1). Put in the oxtail and cook for 15 minutes at the same setting. Drain, set aside 1/4 l of the stock, dry the meat pieces well. Season with pepper and coat with mustard.

In a saucepan (which should fit in the cooking space), heat clarified butter and brown the pieces of oxtail well in batches all around. Pour in the white wine. Spread finely chopped garlic and onion on top and let it boil down. Mix the tomato paste well with the stock and pour over the dish, reduce again slightly. Cover with a lid and cook in a steamer at 100°C for 2 hours.

Add celery and zucchini cubes a quarter of an hour before the end of cooking. If necessary, strain the sauce, season with salt, pepper and cinnamon and add the finely chopped cherry peppers. Arrange the oxtail ragout on a warmed plate and sprinkle with roasted pignoli and celery greens.

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