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

En original opskrift af Forkin

Tid i alt: 4 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 1.196 kcal

Glutenfri

Allergenoplysninger: kan indeholde selleri og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,5 kgoxtail, cut into 5cm pieces
30 mlolive oil
1 stk.yellow onion, chopped
2 stk.carrot, chopped
2 stk.celery stalk, chopped
3 fedgarlic, minced
250 mlred wine
800 gcanned crushed tomatoes
500 mlbeef broth
2 stk.bay leaf
2 gfresh rosemary
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

1 stk.celery stalk, chopped, for garnish

Udstyr

dutch oven · large pot · cutting board · knife

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

30%Score

Kalorier: 1.196kcal
Protein: 109,7g
Kulhydrat: 21g
Fedt: 67,6g
Kostfibre: 4,3g
Sukker: 11g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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