Roman Oxtail Stew (Coda alla Vaccinara)

See the RecipePenny De Los Santos

After braising, these oxtails yield tender meat and a rich stew. Ask your butcher to cut the oxtails into 2 1/2" pieces.

Pairing Note Try an acidic, full-bodied barbera, like the 2006 Canalegrande Barbera & Bonarda from Emilia-Romagna ($20). — David Rosengarten