QUEUE DE VEAU AU VIN ROUGE A LA PIEMONTAISE & pâtes Tajarin au jus de la queue de veau

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

oxtail

🥗Healthier: beef shank

💰Cheaper: brisket

Beef shank is leaner and more affordable.

Prepare the soffritto by finely chopping the celery, carrot, onion, and garlic.

In a large pot, heat the olive oil and add the soffritto ingredients, sautéing until softened.

Add the pancetta and the piece of ham rind to the pot, cooking until browned.

Incorporate the veal tail into the pot, browning it on all sides.

Add the herbs (parsley, sage, rosemary) and spices (juniper berries, cloves) to the pot.

Pour in the Barbera wine and allow it to reduce slightly.

Add water and the broth ingredients (onion, celery, carrot, pork rind, bay leaf, parsley, salt, and pepper) to the pot, bringing it to a simmer.

Cover and cook slowly until the veal is tender, about several hours.

For the tajarin, cook the pasta in boiling salted water until al dente, then drain.

Serve the tajarin with the sauce from the veal tail and garnish with sautéed peppers.

Cooking Techniques

Spice Level: