Main Course

Coda alla Vaccinara

Name: Coda alla Vaccinara
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 racions
Cuisine: italian
Ingredients: 1,5 kg oxtail cut into 5cm pieces; 30 ml olive oil; 1 u yellow onion chopped; 2 u carrot chopped; 2 u celery stalk chopped; 3 gra garlic minced; 250 ml red wine; 800 g canned crushed tomatoes; 500 ml beef broth; 2 u bay leaf; 2 g fresh rosemary; 1 ct salt; 0,5 ct black pepper freshly ground; 1 u celery stalk chopped, for garnish

This is a rich and hearty oxtail stew, a classic Roman dish. The oxtail is slowly braised in a savory tomato and vegetable sauce until incredibly tender, falling off the bone. It's a comforting and robust meal perfect for cooler weather.

Una recepta original de Forkin

Temps total: 4 h 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.196 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir api i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 uyellow onion, chopped
2 ucarrot, chopped
2 ucelery stalk, chopped
3 gragarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 ubay leaf
2 gfresh rosemary
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

1 ucelery stalk, chopped, for garnish

Estris

dutch oven · large pot · cutting board · knife

Elaboració

Pas a pas

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
Uns 5 min
Nota de cuina: Drying the meat helps achieve a better sear, which adds flavor.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 1 min
3
Sear the oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
4
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot.
5
Sauté the vegetables until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.
Uns 9 min
6
Add the minced garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
7
Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.
Uns 3 min
Nota de cuina: The wine adds a deep, rich flavor and helps release caramelized bits.
8
Return the seared oxtail to the pot.
9
Stir in the crushed tomatoes, beef broth, bay leaves, and rosemary.
Uns 1 min
10
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 3-4 hours, or until the oxtail is extremely tender and falling off the bone.
Uns 4 h
Nota de cuina: Check occasionally and stir to prevent sticking; add a little water or broth if the sauce becomes too thick.
11
Remove the bay leaves and rosemary sprigs.
Uns 1 min
12
Taste and adjust seasoning with salt and pepper as needed.
Uns 1 min
13
Serve the Coda alla Vaccinara hot, garnished with fresh chopped celery.
Nota de cuina: Traditionally served with pasta or polenta.

Per ració

Nutrició

30%Puntuació

Calories: 1.196kcal
Proteïnes: 109,7g
Hidrats de carboni: 21g
Greixos: 67,6g
Fibra: 4,3g
Sucre: 11g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Coda alla Vaccinara in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, or in the microwave, until warmed through.