Braised Oxtails with Celery
Instructions:
- 4 pounds oxtails, cut into 1 1/ 2 inch lengths (about 1.8 kg)
- 1/ 4 pound fatty pancetta (110 g)
- 1 small carrot, peeled
- 2 cloves of garlic, peeled
- 1 medium onion, sliced
- 2 or 3 sprigs of fresh marjoram, or 1 1/ 4 teaspoons dried
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 cup dry white wine (250 ml)
- 2 tablespoons tomato paste
- Rinse the oxtails in cold water and drain. Remove and reserve 1 medium celery rib. Set the remaining celery aside.
- Make the battuto: Using a mezzaluna or a large chef’s knife on a cutting board, chop together the 1 celery rib with the pancetta, carrot, garlic, onion, and marjoram. Turn the ingredients as you chop to be sure they are well mixed together.
- Heat the olive oil in a large flameproof casserole. Add the battuto to the oil and cook over moderately low heat, stirring, for about 10 minutes, until the vegetables are soft and the onion is golden. Add the oxtails, season with salt and pepper on all sides, and raise the heat to moderate. Continue cooking and stirring until the oxtails are a deep brown, about 10 minutes longer.
- Pour in the wine and bring to a boil. Put the tomato paste in the center of the pan and mix it into the wine. Reduce the heat to moderately low, cover the pan, and simmer for 10 minutes. Pour in enough hot water to almost cover the oxtails. Bring to a simmer, cover again, and cook for about 2 hours, or until the meat is so tender it falls from the bones.
- While the oxtails are cooking, prepare the celery. Trim and cut into 2-inch lengths. In a large saucepan of boiling salted water, cook the celery until it is al dente; drain.
- When the oxtails are done, add the celery to the casserole and simmer for 5 minutes. Remove the meat and celery to a serving dish. If the sauce is too watery, boil to reduce. Season with additional salt and pepper to taste. Pour the sauce over the oxtails and serve