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 porcí
Cuisine: italian
Ingredients: 1,5 kg oxtail cut into 5cm pieces; 30 ml olive oil; 1 ks yellow onion chopped; 2 ks carrot chopped; 2 ks celery stalk chopped; 3 stroužek garlic minced; 250 ml red wine; 800 g canned crushed tomatoes; 500 ml beef broth; 2 ks bay leaf; 2 g fresh rosemary; 1 lžička salt; 0,5 lžička black pepper freshly ground; 1 ks 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.

Originální recept od Forkin

Celkový čas: 4 h 30 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 1 196 kcal

Bez lepku

Informace o alergenech: může obsahovat celer a siřičitany. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 ksyellow onion, chopped
2 kscarrot, chopped
2 kscelery stalk, chopped
3 stroužekgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 ksbay leaf
2 gfresh rosemary
1 lžičkasalt
0,5 lžičkablack pepper, freshly ground

garnish

1 kscelery stalk, chopped, for garnish

Vybavení

dutch oven · large pot · cutting board · knife

Postup

Krok za krokem

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
Přibližně 5 min
Poznámka kuchaře: 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.
Přibližně 1 min
3
Sear the oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
Přibližně 10 min
Poznámka kuchaře: 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.
Přibližně 9 min
6
Add the minced garlic and cook for another minute until fragrant.
Přibližně 1 min
Poznámka kuchaře: 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.
Přibližně 3 min
Poznámka kuchaře: 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.
Přibližně 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.
Přibližně 4 h
Poznámka kuchaře: 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.
Přibližně 1 min
12
Taste and adjust seasoning with salt and pepper as needed.
Přibližně 1 min
13
Serve the Coda alla Vaccinara hot, garnished with fresh chopped celery.
Poznámka kuchaře: Traditionally served with pasta or polenta.

Na porci

Výživové hodnoty

30%Skóre

Kalorie: 1 196kcal
Bílkoviny: 109,7g
Sacharidy: 21g
Tuky: 67,6g
Vláknina: 4,3g
Cukry: 11g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

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

Ohřívání

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