Coda alla Vaccinara

Ingredients

• 4 lbs beef oxtails
• 2 tbsp lard
• 1 cup white wine
• 1 carrot, chopped
• 3 celery stalks, chopped
• 1 onion, chopped
• 1 jar (24 oz) tomato passata
• 1/2 jar of water
• Dash of cinnamon
• Salt & pepper to taste
• Dark chocolate, for grating

Directions

• Sear the oxtails in lard until golden brown.
• Deglaze with white wine and let it fully evaporate.
• Add carrots, celery, and onion; cook until softened.
• Stir in passata, water, salt, pepper, and a dash of cinnamon.
• Simmer on low for 3-4 hours, until the meat is fall-off-the-bone tender.
• Finish with grated dark chocolate and stir through.

Serve with crusty bread today and enjoy the leftovers over pasta tomorrow. From Giovanni Siracusa on Instagram.