Braised Oxtails

Name: Braised Oxtails
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 4 pounds, oxtails, trimmed; , Salt and pepper; 4 cups, chicken broth; 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 2 , celery ribs, cut into 1-inch lengths; 2 tablespoons, tomato paste; 3 , garlic cloves, minced; ⅛ teaspoons, ground cloves; ½ cup, dry white wine; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved and chopped; 2 tablespoons, raisins, chopped; ¼ cup, pine nuts, toasted

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This classic braise of oxtails and deeply flavored sauce was born in Rome.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6 to 8

TIME5 hours

Italian Name:Coda alla vaccinara

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

A classic Roman peasant meal, coda alla vaccinara is a lush braise originally prepared by slaughtermen (vaccinari) who were often paid with the undesirable parts of the animal. It's from these parts, like oxtail, that they made delicious di...

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