Coda di Bue all’Andrea

Name: Coda di Bue all’Andrea (Andrea’s braised oxtail)
Cuisine: Italian
Ingredients: 2 tbsp finely chopped mixed sage, bay leaves and rosemary; flour to dust; 6 tbsp olive oil; 2 carrots, finely diced; 1 small onion, finely diced; 1 celery stalk, finely diced; 1 litre red wine; 3 cloves; 2 large ox-tails, boned into flat sheets (ask your butcher); salt and pepper; salt and pepper; 2 tbsp finely chopped mixed sage, bay leaves and rosemary; 2 tbsp finely chopped mixed sage, bay leaves and rosemary; 1 cinnamon stick; 2 bay leaves; 20 g butter; 4 black peppercorns

Andrea’s braised oxtail

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This dish was created by my former head chef, Andrea Cavaliere, and it is one that he should be immensely proud of. Although it might require a little more work than usual, the result is stunning. Those wanting to suck and chew on the little bones will be disappointed because, to the delight of others, the oxtail is boned.

Ingredients

2 large ox-tails, boned into flat sheets (ask your butcher)
salt and pepper
2 tbsp finely chopped mixed sage,

Europe
Italy

Method

Heat the oven to 180°C/Gas 4. Lay the oxtail sheets out flat on a work surface, and sprinkle with salt, pepper and the finely chopped herbs. Roll up each one to make a sausage shape and secure with string. Dust lightly with flour.

Heat 4 tbsp olive oil in a large frying pan and