Tuesday, February 22, 2011
Coda alla Vaccinara OR Flyswatter Soup
6 Slices of Bacon (or salt pork), sliced
1 Yellow Onion, chopped
2 Celery stalks, sliced
2 Cloves of Garlic, minced
4 Carrots, peeled and coarsely chopped
1c Red Wine
14.5oz Can of Diced Tomatoes
22oz Beef Broth
Here in the best country in the world we are incredibly wasteful and regularly fail to utilize every edible part of our livestock. Why? Because we can, motherfuckers. Suck it loser countries! Although I typically embrace such reckless abandon, I like to branch out and explore all the tasty flavors these succulent creatures have to offer rather than slaughtering a cow, cutting out one steak, and discarding the rest.
Brown the oxtail and bacon in a large pot. Add the vegetables until softened. Pour in the wine and cook it down until the liquid no longer tastes like booze. Pour in the tomatoes and broth, throw in the bay leaf, cover, and lightly simmer for a long ass time. Slow and low is the name of the game folks. For me the meat fell off the bone around the three hour mark. You can use fresh tomatoes but it is winter right now and winter tomatoes fucking suck shit. Serve over pasta and if you want to get all fancy pants you can sprinkle some flat leaf parsley on that bitch.
One point of contention I discovered was the use of red or white wine. Lots of people traditionally use white wine but just as many use red wine. I decided to use red wine since I never associate white wine with beef but apparently white is acceptable as well. Whatever. Do what you want, I don't really give a flying fuck. Eat it.