Description
This Spezzatino di Coda di Manzo is a recipe from the northeastern Italian Alps. It includes typical mountain seasoning like juniper berries and bay leaves and it is typically served with polenta. This is not the iconic Oxtail Stew in the Roman Style - Coda alla Vaccinara, which has tomatoes and batons of celery in it.
Oxtail has a lot of collagen, so slow cooking develops it into a rich, delicious stew full of umami goodness. Leftovers make a great sauce for pasta.