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Oxtail Braised With Tomato and Celery (Coda Alla Vaccinara)

cooking.nytimes.com
  • 210 minutes
  • Serves 6

INGREDIENTS

1/4 lb

pancetta

1

carrot

1 small

onion

4

inner stalks celery

1 serving

olive oil

3 lb

oxtail

1 serving

kosher salt

1 serving

pepper

1 1/2 tbsp

tomato paste

2 cups

white wine

3 sprigs

marjoram or

1/4 tsp

ground cloves

1/4 tsp

ground cinnamon

28 oz

canned tomatoes