Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and Unctuous yes, but the fresh celery counteracted the richness of the Oxtail.
We served it with wet Polenta.
INGREDIENTS serves 4
1 25kg 0xtail
225g pork rind
50g pancetta
25g of pork fat/or lard
3 tablespoons olive oil
2 cloves garlic crushed
1 tablespoon chopped parsley
1 onion finely chopped
1 carrot finely chopped
2 tablespoons of tom puree diluted with 225 ml of meat stock
200ml white wine
225g celery thickly sliced
salt & pepper
METHOD
Preheat oven to 170⁰C
Blanch the oxtail and pork rind for 5 minutes in boiling water. Drain and refresh under cold water. Cut the Pork rind into strips.
Put the Pork fat or lard, the pancetta, olive oil, onion, carrot, parsley and garlic into a heavy casserole, and sauté until soft. Add the oxtail and Pork rind and fry gently for a couple of minutes. tm
Add the wine, and boil rapidly to reduce. Add the diluted tomato puree and salt to taste. Cover the pan, and place in the oven. Cook for about 3 to 4 hours, keeping an eye on it by stirring and turning the oxtail every 30 mins.
Remove the casserole and leave to cool then put it in the fridge overnight to improve the flavours
The next day remove and discard the solidified fat from the surface. Put the casserole on top of the stove, and bring to the boil, then add the celery and cook covered for a further 20 minutes.
Serve with well seasoned Polenta.
Original Recipe Anna Del Conte
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