Allow the full poach and braise, and judge the tail by tenderness before adding the final sweet-bitter seasoning.
Make ahead Trim the vegetables ahead; keep raw meat refrigerated until cooking and plan the long braise around serving.
Coda alla vaccinara
Prep 30 min · Cook 4 hr 45 min · Rest 5 min · Serves 6 · Difficulty Medium
Method
Ask the butcher to divide the tail at its joints. Cut the trimmed cheek into roughly 4 cm pieces. Finely chop the onion, carrot, battuto celery, garlic and parsley. Crush the peeled tomatoes.Ask the butcher to divide the tail at its joints. Cut the trimmed cheek into roughly 1½ in pieces. Finely chop the onion, carrot, battuto celery, garlic and parsley. Crush the peeled tomatoes.
Bring the tail-bath water and its salt to a boil in an 8-liter pot, allowing about 20 minutes. Add the tail and simmer for 45 minutes, then drain. During the last 10 minutes, soften the chopped battuto in the oil and lard in a wide heavy braising casserole.Bring the tail-bath water and its salt to a boil in an 8-liter pot, allowing about 20 minutes. Add the tail and simmer for 45 minutes, then drain. During the last 10 minutes, soften the chopped battuto in the oil and lard in a wide heavy braising casserole.
Add the drained tail and raw cheek to the softened battuto. Brown gently for about 15 minutes, turning the pieces. Pour in the wine and allow about 10 minutes for its liquid to reduce. Add the tomatoes, braising salt and pepper.Add the drained tail and raw cheek to the softened battuto. Brown gently for about 15 minutes, turning the pieces. Pour in the wine and allow about 10 minutes for its liquid to reduce. Add the tomatoes, braising salt and pepper.
Cover and braise over very low heat for about 3 hours. Turn the meat occasionally and add a little hot reserve water only if the sauce risks drying out. Keep a gentle simmer rather than a rolling boil.Cover and braise over very low heat for about 3 hours. Turn the meat occasionally and add a little hot reserve water only if the sauce risks drying out. Keep a gentle simmer rather than a rolling boil.
Meanwhile remove the tough strings from the finishing celery and cut the tender stalks into short lengths. Near the final half-hour of braising, boil its bath water and salt, allowing about 10 minutes to heat, then blanch the celery for about 3 minutes and drain. Add it to the casserole after about 2½ hours of braising. Soak the raisins in the warm soaking water for 10 minutes, then drain.Meanwhile remove the tough strings from the finishing celery and cut the tender stalks into short lengths. Near the final half-hour of braising, boil its bath water and salt, allowing about 10 minutes to heat, then blanch the celery for about 3 minutes and drain. Add it to the casserole after about 2½ hours of braising. Soak the raisins in the warm soaking water for 10 minutes, then drain.
When the tail meat is very tender and almost detaches from the bone, add the drained raisins and pine nuts. Stir the cocoa into a little sauce, return it to the pot and cook gently for another 15 minutes. Extend the braise before this finish if the meat is still firm. Rest off the heat for 5 minutes, then serve the tail and cheek with celery and sauce.When the tail meat is very tender and almost detaches from the bone, add the drained raisins and pine nuts. Stir the cocoa into a little sauce, return it to the pot and cook gently for another 15 minutes. Extend the braise before this finish if the meat is still firm. Rest off the heat for 5 minutes, then serve the tail and cheek with celery and sauce.
