Beef Oxtail (Coda di Bue)

Ingredients

This base recipe yields 4 servings. Adjust servings below to scale ingredient quantities automatically.

• Beef Oxtail — 2000 g — cut into segmentsBEEF-OXTAIL-001
• Yellow Onion — 150 g — aromatic baseTC-VEG-YELLOW-ONION
• Carrots — 300 g — aromatic baseTC-VEG-CARROT
• Celery — 60 g — aromatic baseTC-VEG-CELERY
• Button Mushrooms — 300 g — cleaned and cutmushrooms
• Extra Virgin Olive Oil — 40 ml — for searing and braise baseOIL-0001
• Tomato Paste — 30 g — for braise basePANTRY-TOMATO-PASTE
• Beef Demi-Glace — 40 g — prepared brown sauce componentSAUCE-BEEF-DEMI-GLACE
• Garlic — 9 g — preparedTC-VEG-GARLIC
• Bay Leaves — 1 g — laurel leavesHERB-BAY-LEAF
• White Wine — 300 ml — marinade and deglazingWINE-WHITE-COOKING
• Italian Parsley — 28 g — choppedHERB-ITALIAN-PARSLEY
• Green Peas — 300 g — side garnishTC-VEG-GREEN-PEAS
• Rice Pilaf — 300 g — dry rice equivalentPANTRY-RICE-PILAF
• Sea Salt — to taste — to tasteSPICE-SALT-0001
• Black Pepper — to taste — to tasteSPICE-PEPPERCORN-BLACK

Method

1. Marinate the oxtail overnight with wine and aromatics for deeper flavor.
2. Sear the oxtail segments until richly golden on all sides.
3. Build a vegetable base with onion, carrots, celery, mushrooms, garlic, and olive oil.
4. Add tomato paste and beef demi-glace, then deglaze with the marinade and reduce.
5. Return the oxtail to the pot, cover tightly, and braise at 325°F / 165°C for about 2 hours until tender.
6. Finish the sauce, fold in the vegetables, and serve with green peas and rice pilaf.