Coda di Bue all’Andrea

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

Andrea’s Braised Oxtail

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

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.”

Ingredients

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

Europe
Italy
Main course
Stew

Method

Preheat the oven to 180°C/Gas 4. Lay the oxtail sheets out on a work surface, and sprinkle with salt, pepper and the 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 fry the