Filled with ruins in its bustling streets, the region of Lazio sticks with grandeur in all it does, including food! To introduce us to Lazio, Host Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ dishes up a regional feast – Braised Oxtail!
Michael’s secondo turns what was once peasant food into a delectable and tender dish. Cooked with a blend of vegetables like onions, carrots, and celery and a red wine sauce, Michael’s Braised Oxtail (Coda all Vaccinara) brings forth the history of Lazio’s cuisine.
Serves 4
INGREDIENTS
2 tablespoons (30 ml) butter, divided
2 tablespoons (30 ml) olive oil
2.2 pounds (1 kg) oxtail, cut into pieces
2 garlic cloves, chopped
1 onion, diced
2 carrots, finely diced
2 celery stalks, finely diced
1 cup (240 ml) dry red wine
2 tablespoons (30 ml) tomato paste
¼ cup (60 ml) chopped parsley, plus more for garnish
2-4 cups (470-950 ml) beef broth
Salt and pepper
INSTRUCTIONS
Melt half of the butter with the olive oil in a pan over medium-high heat. Add oxtail until sear until evenly browned. Remove from the pan and reserve.
Add the other tablespoon (15 ml) of butter, along with the garlic, onion, carrots, and celery, and cook, tossing, for 3-4 minutes, until soft.
Deglaze with the red wine, stirring up any stuck bits, and boil until nearly evaporated.
Add tomato paste and parsley, stir, then add the reserved oxtail and enough beef broth to cover.
Bring to a simmer and cook for at least 4 hours (adding more broth as needed to keep the oxtail submerged), until the meat is tender and the sauce is thick and brown. Season with salt and pepper.
Garnish with parsley and serve hot.
