Beef Oxtail (Coda di Bue)

Slow-braised in wine with peas and rice pilaf

Tuscan braised beef oxtail with peas and rice pilaf

Ingredients

Servings:

1 beef oxtail, cut into segments
1 yellow onion
2 jumbo carrots
1 celery stalk
Button mushrooms
Extra virgin olive oil
Tomato paste
Beef demi-glace
Garlic & laurel leaves
White wine
Italian parsley
Green peas & rice pilaf

Preparation

Marinate oxtail overnight with wine and aromatics. Sear until golden. Prepare a vegetable base with tomato paste, deglaze with marinade, reduce, then braise sealed at 325°F / 165°C for 2 hours. Finish sauce, fold in vegetables, and serve with peas and rice pilaf.

HACCP – Recipe Control (Beef)

Step	Control	Temp	Action
Receiving	Refrigerated	<40°F / 4°C	Reject if above
Cooking	Internal	165°F / 74°C	Continue cooking
Holding	Hot hold	>140°F / 60°C	Reheat or discard

Secondi – Master HACCP Reference

Protein	Cook Temp	Hot Hold	Cold Store
Beef	145–165°F	>140°F	<40°F
Poultry	165°F	>140°F	<40°F
Pork	145°F	>140°F	<40°F

Cost & Food Cost %

Total Recipe Cost ($):

Menu Price ($):

Cost per portion: $9.50
Food Cost %: 22.6%

🍷 Wine Pairing & Cost Synergy

Brunello di Montalcino (Sangiovese)

Structured tannins, dried cherry, leather, and earth perfectly support the gelatinous richness of slow-braised oxtail.

Wine Bottle Cost ($):

Wine cost per guest: $7.00
Food + Wine Cost: $16.50

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