AT A GLANCE
Coda alla vaccinara remains one of the more traditional meat dishes of Rome today - alongside abbacchio al forno (roast suckling lamb).
|01||Combine oxtail in a saucepan with enough cold water to cover, bring to the simmer over medium heat and cook to remove some of the fat (45 minutes). Drain and set aside.|
|02||Preheat oven to 180C. Heat oil in a wide saucepan over high heat, add back-fat and stir occasionally to render (2-4 minutes), remove fat pieces with a slotted spoon (discard), then add onion, celery, carrot and garlic and stir occasionally until golden (10-12 minutes). Deglaze pan with white wine and cook until reduced by half (2-4 minutes). Add oxtail, stock, passata, celeriac, herbs, vinegar and sugar, season to taste, bring to the simmer over low heat, cover closely with a round of baking paper and roast until meat is falling from the bone (1½-2 hours). Remove oxtail and vegetables with a slotted spoon and keep warm, then simmer sauce over medium heat until slightly reduced and flavourful (15-30 minutes).|
|03||Meanwhile, for gremolata, combine ingredients and set aside.|
|04||Return oxtail and vegetables to the pan and serve warm with gremolata, crusty bread and a leaf salad.|
Note Pork back-fat is available from butchers.
A FULL-BODIED RED SUCH AS A PRIMITIVO. , suggested by MAX ALLEN