2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Oxtail stew (Coda alla vaccinara)

You'll need

  • 2.5 kg
  • lean oxtail, cut into pieces at joints
  • 60 ml (¼ cup)
  • extra-virgin olive oil
  • 20 gm
  • lardo, finely chopped (see note)
  • 1
  • small onion, thinly sliced
  • 2 cloves
  • garlic, finely chopped
  • 3
  • whole cloves
  • 250 ml (1 cup)
  • white wine
  • 2 kg
  • canned tomatoes
  •  
  • Polenta
  • 1 litre (4 cups)
  • chicken stock
  • 250 gm
  • polenta
  • 50 gm
  • butter
  •  
  • Celery sauce
  • 1
  • celery, leaves removed and stalks stringed and cut into 8cm lengths
  • 1
  • small handful of Sicilian sultanas
  • 12
  • pine nuts
  • 20 gm
  • dark chocolate, grated

Method

  • 01
  • Rinse oxtail under cold running water and pat dry with absorbent paper. Heat olive oil and lardo in a large heavy-based saucepan over medium heat, add oxtail and cook, turning occasionally, for 10 minutes or until brown. Add onion, garlic and cloves and season to taste with sea salt and freshly ground black pepper. Cook for 5 minutes, add white wine, reduce heat to low, cover and cook for 15 minutes or until onion is soft and white wine has reduced to one third. Add tomatoes, cover and cook gently for 5-6 hours, or until meat is almost falling off the bone.
  • 02
  • For polenta, bring chicken stock to the boil, sprinkle over polenta and cook, stirring, for 10 minutes or until it reaches a porridge-like consistency. Add butter and season to taste. Pour into a baking paper-lined 20cm x 20cm baking tray and stand until set.
  • 03
  • For celery sauce, steam celery in a steamer over boiling water for 10 minutes or until celery is tender. Remove oxtail from sauce and set aside. Add celery, sultanas, pine nuts and chocolate to sauce and bring to the boil over medium heat. Reduce heat and cook for 30 minutes or until sauce thickens, then return oxtail to pan and cook until warmed through.
  • 04
  • To serve, warm polenta in oven, then slice into 2cm-thick pieces, arrange on plates and spoon over oxtail.
Note Lardo or pork back fat is available from butchers and select delicatessens, but may need to be ordered ahead.

"A highlight of my recent trip to Rome was an evening at Checchino Dal 1887. Is it possible to track down Francesco Mariani's recipe for oxtail stew?"
Tristan Dunn, Newtown, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.