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Sloppy Giuseppe: Italian Sloppy Joe
Chef Cesare Casella of Salumeria Rosi – New York, NY
Adapted by
Yield: 5 Servings


2 tablespoons extra virgin olive oil
5 pounds oxtail, trimmed and cleaned, cut into 1-inch rounds
Salt and pepper
2 tablespoons red wine vinegar
1 cup diced celery
1 cup diced carrots
1 cup diced chipotle peppers
1 cup diced red onion
5 cloves garlic, crushed
1 cup red wine
2 tablespoons tomato paste
1 pint water
Rustic bread, sliced

Preheat the oven to 350°F. In a large, oven-safe skillet, heat the olive oil over medium heat. Season the oxtail with the salt and pepper and add the pieces to the skillet. Cook over medium- high heat, turning occasionally to brown evenly. Drain the fat from the skillet, add the vinegar, celery, carrots, chipotle, onions, and garlic. Cook, stirring, for 10 minutes.

Stir in the wine. Cover and transfer to the oven. After 15 minutes, add the tomato paste. Cook, stirring occasionally, for 3 hours; the meat should be fork tender. Remove from oven and pick the meat off the bone. Add the water to the  skillet with the picked oxtail meat. Return to the oven and cook for another 45 minutes. Serve over grilled bread.