Oxtail with Wine and Tomatoes

Name: Oxtail with Wine and Tomatoes (Coda di Bue alla Vagginara)
Yield: Serves 6
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 6 cloves; small bunch of parsley; 500 g/1 lb2 oz plum tomatoes, peeled and chopped roughly; 3 tablespoons tomato purée; 1 glass dry red wine; 3 cloves garlic, finely chopped; 3 carrots, finely chopped; 1 large onion, finely chopped; 6 tablespoons extra-virgin olive oil; flour; 1.6 kg/3½ lb oxtails

Coda di Bue alla Vagginara

Preparation info

Serves
6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1.6 kg/3½ lb oxtails
flour
6 tablespoons

Europe
Italy
Marche
Main course
Mediterranean

Method

Cut the oxtails into 5 cm/2 in pieces, trim off as much fat as possible and leave to soak in cold water for at least 4 hours. Drain, then rinse them under cold running water and dry thoroughly with a cloth