Coda di al vino rosso (oxtail in red wine) from Mietta's Recipe Collection

Bill Marchetti

Coda di al vino rosso (oxtail in red wine)

Serves 6

Ingredients

2.5 kg oxtail
1 onion cut into bruniose
2.5 litres red wine (reduced by half)
1 litres chicken stock
1.5 litres beef stock
1/2 head garlic
1/2 stick fresh rosemary
red wine vinegar to deglaze
25g butter
25g olive oil
flour for dusting salt and pepper

Method

Cut excess fat off oxtails. Pass through the seasoned flour.

Heat the butter and oil in a braising pot and seal the oxtail on all sides.

Remove the oxtails and place in a roasting tray.

Add the onion brunoise, garlic and rosemary.

Saute these ingredients until transparent, deglaze with the red wine vinegar and reduce until almost evaporated.

Add the red wine and both stocks and bring up to the boil.

Pour the liquid over the oxtails and cover with foil. Place in an oven on 170 degrees for 2 hours.

When cooked, strain the cooking liquor into a pot (skim of all the fat) and reduce until sauce consistency, check the seasoning.

Take all of the meat of the bones and pour the sauce over the meat.

Serve with a coarse mash of baby carrots and caramelised parsnips.

Agnello All'Angolana
Abruzzo styleThis is a favourite way of preparing young lamb in the Abruzzo region, traditionally served at Easter

Abbacchio alla Romana (Baby Lamb Roman Style)
A recipe from Great Australian Chefs, This is Guy Grossi's recipe for Abbacchio alla Romana

Abruzzo Lamb for Easter
Lamb is a favourite meat in the Abruzzo region where Silvana comes from

Agnello Alla Contadina
A recipe from Mietta's Book Italian Family Recipes. This one is Roast Farmer's Lamb served with Pecorino Cheese and Lemon

Barbecued Free Range Pork Chop from the Western District with Italian Sausage
The unique taste of free-range [pork] combined with an open red-gum fired barbie

Beef Paillard
This is a very simple dish which Silvana used to serve often at her restaurants

Beef Roast
A recipe from Mietta's Book Italian Family Recipes. This one is Beef Roast

Beef Stew with Fennel
A recipe from Mietta's Book Italian Family Recipes. This one is Beef Stew with Fennel

Bollito
A mixture of boiled meats

Bollito
There are many forms of bollito

Braciolette Ripiene
A stuffed veal roll

Buckland Valley Roast Kid with Rosemary Potatoes and Fennel Salad
A recipe from Mietta's Book Italian Family Recipes. This one is Roast Kid

Casserole of Hare Carnacina
A recipe from Mietta's Book Italian Family Recipes. This one is Casserole of Hare Carnacina

Coda di al vino rosso (oxtail in red wine)
A recipe from Great Australian Chefs, This is Bill Marchetti's recipe for Coda di al vino rosso

Lamb Cacciatora - the Hunter's Lamb, with Anchovies and Vinegar
A recipe from Mietta's Book Italian Family Recipes. This one is Lamb Cacciatora

Lamb Chops with Artichokes
A recipe from Mietta's Book Italian Family Recipes. This one is Lamb Chops with Artichokes

Lamb Romana - Roman Style Lamb
A recipe from Mietta's Book Italian Family Recipes. This one is Lamb Romana - Roman Style Lamb

Lou Molina's Veal Casalinga (Home Style)
A recipe from Mietta's Book Italian Family Recipes. This one is Veal Casalinga

Meat Broth
Meat broth is another fundamental kitchen preparation and the choice of the meat is very important

Minervini Family Meat Loaf
A recipe from Mietta's Book Italian Family Recipes. This one is Meat Loaf

Osso Buco

Ossobuco Milanese
A recipe from Mietta's Book Italian Family Recipes. This one is Ossobuco Milanese

Oxtail alla Vaccinara - Oxtail Roman style
A recipe from Mietta's Book Italian Family Recipes. This one is Oxtail alla Vaccinara

Parmesan Veal
A recipe from Mietta's Book Italian Family Recipes. This one is Parmesan Veal

Perugina Roast Pork
Roast pork flavoured with garlic & fennel seeds

Pork Loin With Pistachios
Rolled pork loin salted, studded with pistachios & roasted, served cold with its natural jelly

Rabbit Stew Ciociara - Roman peasant style
A recipe from Mietta's Book Italian Family Recipes. This one is Rabbit Stew Ciociara

Rabbit with Olives
A recipe from Mietta's Book Italian Family Recipes. This one is Rabbit with Olives

Raw globe artichoke salad with carpaccio of beef
A recipe from Great Australian Chefs, This is Karen Martini's recipe for Raw globe artichoke salad with carpaccio of beef

Roast suckling Illabo lamb with rosemary and roast potatoes
A recipe from Mietta and Friends, This is Stefano Manfredi's recipe for Roast suckling Illabo lamb with rosemary and roast potatoes

Roast Veal in Casserole
A recipe from Mietta's Book Italian Family Recipes. This one is Roast Veal in Casserole

Savoy Style Pork Fillet
Pork fillet coated in hazelnut crumbs & wrapped in cabbage leaves served with a gorgonzola sauce

Scaloppine
One of the most common dishes on restaurant menus in and out of Italy

Scaloppine of Veal Hunter Style - as done at Mario's
A recipe from Mietta's Book Italian Family Recipes. This one is Scaloppine of Veal Hunter Style

Scaloppine with Lemon
A recipe from Mietta's Book Italian Family Recipes. This one is Scaloppine with Lemon

To Barbeque a Pig, Piglet, Lamb or Ox in the Old Fashioned Way
Reno gave us an elaborate outline of the preparation of the pig for barbecuing which includes the ideal length for the barbecue pit

Veal Cutlets Alla Milanese
Pan fried crumbed veal cutlets & method for clarifying butter

Veal with Sage and Prosciutto - Saltinbocca all'Italiana as done at Mario's
A recipe from Mietta's Book Italian Family Recipes. This one is Saltinbocca

Vitellino Italiana - Chunks of Veal Italian Style
A recipe from Mietta's Book Italian Family Recipes. This one is Vitellino Italiana

Vitello Tonnato
In this recipe the veal, through marinating in the tuna mayonnaise, takes on some of the texture and much of the taste of tuna

Vitello Tonnato 1
Thinly sliced veal marinated and served in tuna mayonnaise

Vitello Tonnato 2
Thinly sliced veal marinated and served in tuna mayonnaise - detailed instructions