Roman Oxtail Stew (Coda Alla Vaccinara)

By Saveur
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Nutrition per serving    (USDA % daily values)
CAL
524
FAT
92%
CHOL
10%
SOD
25%

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Ingredients for 4 servings

2 1⁄2 lbs. oxtails, cut into 2 1⁄2" pieces

Kosher salt and freshly ground black pepper,

to taste

4 tbsp. extra-virgin olive oil

4 oz. pancetta or guanciale, minced

6 ribs celery (5 whole, 1 minced)

5 whole cloves

2 cloves garlic, minced

1 medium carrot, minced

1 small white onion, minced

1 dried bay leaf

2 tbsp. tomato paste

1 1⁄4 cups red wine, such as chianti

1 28-oz. can whole peeled plum tomatoes,

preferably San Marzano, undrained and

crushed by hand

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